Chick'n and veggies in "hunan" sauce

Here's a re-do on the stir-fry below. This time I used the LightLife Chick'n Strips instead of the MStar Farms version, and it was sooo much better this time.

• 2 tablespoons vegetable oil


• 1 package of LightLife"chick'n" strips


• 2 heads of fresh broccoli, cleaned (I only used the florets and discarded the stems)


• 3 carrots, peeled and sliced into thin strips


• 1 can water chestnuts, sliced


• 1/2 can of baby corn on the cob


• 2 cups of fresh mushrooms, sliced


• 1/2 of a red bell pepper, cut into 1-inch pieces


• 1 tablespoon soy sauce


• 1 teaspoon of chili paste


• 1 teaspoon of bean paste


• 4 tablespoons of store-bought schezwan sauce (or other brown sauce)

Heat the oil in a skillet or wok. Cook the chicken strips for about 3 minutes. Add all of the veggies to the pan and the soy sauce and cook for about 4 minutes.

In a separate bowl, mix the chili paste, bean paste, and schezwan sauce into cominbed. Taste and add more chili or bean paste to taste.

Add all of the sauce mixture to the pan and toss the veggies and chick'n well with the sauce. Allow sauce to simmer and thicken a bit.

Serve with rice.

One note: the sauce tasted great, but was not as thick as I would have liked. Next time I will try adding some cornstarch to thicken it up before adding it to the veggies.