1 tbsp. oil
2 med. chicken breast halves, skinned, boned, cut into 1/2 inch pieces
3 garlic cloves, crushed
1 (16 oz.) pkg. Green Giant American Mixtures San Francisco Style frozen broccoli, carrots, water chestnuts, and red peppers
1/3 c. green onions, chopped
1/4 c. red plum jelly
2 tbsp. soy sauce
2 tbsp. white wine or chicken broth
2 tsp. cornstarch

Heat large skillet or wok over medium heat until hot. Add oil; heat until it ripples. Add chicken and garlic; cook and stir 5 to 6 minutes until chicken is no longer pink, stirring constantly.

Stir in frozen vegetables and green onions. Cook 5 to 8 minutes until vegetables are crisp-tender, stirring frequently. Stir in plum jelly and soy sauce.

In small bowl, combine white wine and cornstarch; blend well. Stir cornstarch mixture into hot chicken mixture. Cook and stir 1 to 3 minutes until slightly thickened and glaze covers all ingredients. Serve with hot cooked rice, if desired.