1 pkg. Birds Eye Japanese style stir fry vegetables with flavor packet
1 whole chicken breast, skinned, boned, and cut into thin strips

Marinate chicken pieces in: 2 tbsp. water 1 tbsp. soy sauce

Let stand 5 minutes. Remove chicken; reserve liquid. Cook chicken in 2 tablespoons oil in a wok on high heat until tender. Spread contents of Japanese vegetables over chicken and 1 tablespoon oil. Cook over high heat, covered, 2 minutes, stirring once. Sprinkle seasoning package, reserved marinade, and any left-over vegetables you may wish to add. Cook and stir 30 seconds. Serve with or over rice.