2 chicken breasts, boned (or buy the boneless or 8-10 oz. of chicken tenders)
1 sm. bell pepper, cut in slices
1 sm. onion, sliced
1 stalk broccoli, cut into bite sized pieces
1 carrot, cut into bite sized pieces
4-8 oz. snow peas
1 clove garlic, minced
1/2 tsp. fresh ginger, grated (opt.)
2 tbsp. cooking oil
1 tsp. sesame oil
Soy sauce or teriyaki sauce

Or Bird's Eye frozen vegetable mix to suit your taste (approximately 2 cups).

Prepare chicken and vegetables by cutting into bite sized pieces (except snow peas, leave whole). Heat skillet or wok until hot. Add oils. Brown chicken. When chicken is almost done, add onions, bell peppers, garlic, ginger and vegetables. Cook until fresh vegetables are to desired doneness or until frozen vegetables are hot through. Serve with rice and top with soy sauce or teriyaki sauce.

Serves 2-3.

NOTE: Vegetables listed are basics and others such as mushrooms, bean sprouts, Chinese cabbage and cauliflower can be added.