4 to 6 chicken breast halves
2 pkgs. San Francisco style vegetables

Cut skinned and boned chicken breast halves into slivers. Saute in 2 tablespoons oil in hot skillet until meat turns white, about 5 minutes. Set aside packets of topping from vegetables. Add vegetables, 4 tablespoons water, 2 teaspoons soy sauce, 2 teaspoons sesame seed, and 1 teaspoon salt to skillet. Bring to full boil over medium heat. Separate vegetables with a fork and stir frequently. Reduce heat, cover, and simmer 5 minutes. Sprinkle with topping packets and serve with flavored rice.