Kung Pao Mock Chicken

Skip the take-out!  This “take-in” is probably faster.  The meatless nuggets make this is a fun dish.  Enjoy!

1.  Prepare 10 oz package of meatless chicken-style nuggets to package instructions, halve each and set aside.

2.  In a small bowl, combine and set aside:

• 1/4 cup pineapple juice
• 1/4 cup light teriyaki sauce
• 1 tbsp Szechuan seasonings or to taste
• 2 tsp cornstarch

3.  Coat nonstick skillet or wok with cooking spray.  Over medium high heat, stir-fry till tender:

• 1/2 of 16 oz package frozen sweet peppers and onions
• 1 16 oz package frozen green bean stir-fry veggie blend

4.  Stir in sauce mixture, stir to combine, cook till thickened and bubbly.

5.  Divide veggie mixture onto 4 plates and top with nuggets, sprinkle with 2 tbsp sliced or chopped almonds divided.

4 servings.  Weight Watcher PointsPlus value:  7

original recipe from unknown vegetarian cookbook.

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