Asian Chicken Stir-Fry

This is a beautiful Asian dish with a twist so don't follow all of the directions on the seasoning mix. I have found that baked chicken is so much more tender than fried and healthier!

2 boneless chicken breasts, sliced into thin strips 

(or 1 lb. of chicken tenders)
1/4 cup sugar
3 TBSP soy sauce
1 cup water
1 pack General Tso's Seasoning mix
a dash of love

In a small sauce pan prepare mix with sugar, soy sauce and water. Stir until thickened.  Arrange one layer of chicken strips in casserole dish. Drizzle sauce over chicken and bake at 375 degrees for 25 - 30 minutes, stirring half way through. Removed from oven and let set for 5 minutes.

Choose any or all of the following vegetables and prepare for stir fry.
1 cup carrots, sliced
1 onion, sliced
1 cup mushrooms, sliced
1 - 2 bunches broccoli flowerettes
1 can small corn on cob, drained
1 cup snow peas
1 can water chestnuts, drained
1 cup fresh bean sprouts

Heat 2 TBSP olive oil in a wok or large skillet. Begin with broccoli, carrots and onion, saute' until vegetables are almost tender. It helps to put a lid on to steam as well. Add the remaining items and continue to saute' until everything is tender. Remove from heat.
We do not mix the chicken with vegetables. Just plate separately with a side rice.