Veggie stir fry with epicurized DIY shake'n'bake

Veggie stir fry with epicurized DIY shake'n'bake

I used 3 tbsp of oyster sauce

2 tbsp of Epicures Asian Stir-fry seasoning 

3/4 - 1 cup of water

5 cups of fresh veggies

Mix the oyster sauce, Asian seasoning and water together and place into a wok or large wok type pot, add veggies and cook on med for about 10 - 15 (depending how you like your veggies) minutes stirring often.

DIY shake'n'bake (which is on the chicken strips)

1 cup of bread crumbs

2 - 3 tbsp of your favourite epicure spice (I used chipotle cheese and bacon)

Just cut up your chicken 

then coat with seasoning. 

Someone people like to place the chicken into egg before frying - if your one of those people then by all means go ahead and do it :)

I didn't use the egg, but placed the cut up pieces in a pan with some hot oil (about 2 tbsp) and browned the outside, then transferred them to the oven to finish cooking (20 minutes at 350) This left them with a crunchy outside and they were juicy inside without having the added greasy taste from being fried for 8 minutes in a deep fryer