An awesome Asian inspired stir fry dinner… perfect for the wok!
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.