12 oz boneless
skinless chicken breast halves (can use thighs instead)
2 tbsp cooking oil
2 cups frozen vegetables (preference to Chinese or Asian vegetable
mix)
1/2 cup ginger stir-fry sauce
2 cups hot, cooked rice.
Cut chicken into
1" pieces, and set aside. Heat oil in skillet on medium-high,
add vegetables and stir fry until just slightly crisp. Remove
vegetables and set aside, then add chicken to skillet, adding
more oil as needed. Stirfry chicken until no longer pink.
Add sauce, pouring over chicken. Stir until sauce bubbles,
then add cooked vegetables back to the skillet. Heat thoroghly
and serve over rice.
