2 tbsp. oil
1 c. broccoli flowerets
1 c. cauliflowerets
3/4 c. 2 inch julienne-cut carrots
1/4 c. green onion slices
1 garlic clove, minced
3 chicken breast halves, skinned, boned, and cut into 1 inch pieces
1/2 c. salad dressing
1 tbsp. soy sauce
1/2 tsp. ground ginger

In large skillet, heat 1 tablespoon oil over medium high heat. Stir-fry vegetables 4-5 minutes or until crisp tender; remove. Add remaining oil to skillet. Stir-fry chicken 4 minutes or until tender. Return vegetables. Remove from heat. Add combined remaining ingredients; mix well. Serve over hot cooked rice. 4 servings.