2 whole boneless chicken breasts, cut in 1" cubes
2 c. broccoli flowerets
2 c. cauliflower flowerets
1 c. julienne carrots
1 clove garlic, minced
1/2 c. Miracle Whip salad dressing
1/4 tsp. ground ginger
1 tbsp. soy sauce
2 tbsp. oil

Heat 1 tablespoon oil to 375 degrees in wok or large skillet. Stir fry broccoli, cauliflower, carrots and garlic until crisp-tender, about 4 minutes. Remove from pan. Put remaining tablespoon oil in wok and add cubed chicken. Stir fry 4 to 5 minutes or until no longer pink in center. Return vegetables to wok and toss with combined salad dressing, ginger and soy sauce. Serve over brown or white rice.