1 lb. boneless, skinned chicken breast
1 (16 oz.) pkg. loose-pack frozen mixed French-cut green beans, broccoli, mushrooms & red pepper
2/3 c. cold water
1 tsp. cornstarch
1/4 c. soy sauce
1/2 tsp. ground ginger
2 tbsp. cooking oil
Chow mein noodles or cooked rice

Cut chicken into thin bite-size strips. Run warm water over frozen vegetables until partially thawed. Drain well. In a small bowl, stir together cold water, soy sauce, cornstarch and ginger. Set aside.

Preheat a wok or large skillet on high heat. Add 1 tablespoon of oil. Add vegetables to the wok or skillet. Stir-fry for 2 minutes. Transfer vegetables to a bowl.

Add remaining oil to wok or skillet. Add half of the chicken and stir-fry for 2 to 3 minutes. Return all chicken to wok or skillet. Push chicken from center.

Stir cornstarch mixture, then add to the center of the wok. Cook and stir until thickened and bubbly. Stir in vegetables. Cover and cook 1 minute more. Serve with chow mein noodles or rice.