Chicken And Vegetable Stir Fry - cooking recipe

Ingredients

3 Tbsp. extra virgin olive oil
1/2 lb. cooked chicken breast, cut diagonally into 1/8 inch thick slices
1 pkg. (10 oz.) frozen vegetables containing broccoli, red bell peppers, mushrooms and water chestnuts
2 Tbsp. water
2 Tbsp. soy sauce
1 pkg. (10 oz.) fresh spinach

Preparation

Heat a large, heavy skillet or wok over high heat until water sizzles when dropped onto the metal. Add 1 1/2 Tbsp. of the oil and tilt the pan gently in all directions until the oil has coated the surface. When the oil is hot (not to the point of smoking), add chicken and stir fry for 2 minutes. Remove the chicken to a bowl. Add remaining oil to the skillet. When hot, add the frozen vegetable mix and stir fry for about 4 minutes, until the larger pieces are cooked through. Return chicken to the skillet, add the water and soy sauce, and stir fry for an additional 2 minutes. Add spinach. Cover and steam over medium heat for 2 minutes. Using tongs, turn the spinach once, so that it heats evenly; cover and steam for an additional 2 minutes. Remove chicken and vegetables with slotted spoon. Spoon the liquid into small bowls and serve as a gravy or dip. This has 7 grams carbohydrate.