Stir Fry Chicken

1 Tablespoon Kitchen Bouquet browning
& seasoning sauce
3 to 5 Tablespoons sugar
salt to taste (non-iodized)
1 to 2 teaspoons Mrs. Dash table blend
1 teaspoon hot chili oil
1 teaspoon crushed garlic
water to make 1 cup with previous ingredients
2 Tablespoons cornstarch
Mix above ingredients until cornstarch is dissolved
and lump free to make the sauce.
1- 1 1/2 pounds chicken tenders, cut up
(organic; Not salt-water
glazed for freezing)
1 medium onion (cut up in bite-sized
pieces)
2 or 3 carrots cut up (cut up in
bite-sized pieces)
broccoli (cut up in bitesized
pieces)
mushrooms
other vegetables of your
choice
1 to 2 Tablespoons peanut oil
Saute chicken pieces in ¼ of the sauce mix until
cooked through then remove from pan to bowl.
Add more peanut oil and vegetables to pan and cook
on high adding a little water and stir frying until
vegetables are bright in color and still somewhat
crisp. Then add remainder of sauce mix to pan along
with cooked chicken and continue to stir until sauce
is thick and clear.
Serve with rice of your choice made without salt.