Chick'n-Free Stir Fry with Au Gratin sauce

Sauce from Kathy Cooks

Ingredients

• 1 pack Veat Chick’n Free Bites
• 1 cup broccoli florets (plus stems)
• 1 cup sliced carrots
• 1 cup bok choy
• ½ cup diced bell peppers
• ½ cup sliced mushrooms
• 1 small can water chestnuts
• 2 teaspoon oil
• 3 Tablespoons (1/4 cup) water

Au Gratin Sauce:

• ½ cup water
• ½ cup nutritional yeast
• ¼ cup olive oil
• 3 Tablespoons soy sauce
• 1 ½ teaspoons lemon juice
• ½ teaspoon Spike
• ½ teaspoon basil
• 2 cloves of garlic
• 1 Tablespoon parsley flakes

Instructions

1. Heat water on medium-high heat in a deep skillet. Add veggies and let steam until almost tender. Water should be evaporated completely. Set aside.
2. In a separate pan, heat Chick’n Free Bites in 2 teaspoons of oil on medium-high heat until heated through and lightly browned. Combine Chick’n Free Bites with the veggies.
3. To make sauce, combine all sauce ingredients into a blender and blend until mixed.
4. Serve veggie mix with rice or pasta and dress the veggies with the Au Gratin sauce.

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