Bake 1 1/2 pounds boneless chicken strips with 1 bottle red wine vinegar and oil dressing for about 45 minutes at 350 degrees.

Cut chicken strips, brown in 3 tablespoons of salad oil.

Add 2 packages of Birds Eye Custom Cuisine Vegetables with Delicate Herb Sauce. Cover and simmer for about 20 minutes. Add soy sauce to taste. Serve over rice.