1/3 c. water
1 tsp. cornstarch
2 chicken breasts, skinned, boned and cut into strips
2 tbsp. salad oil
1/2 tsp. ginger
1 (10 oz.) pkg. frozen Japanese style vegetables in sauce
2 tbsp. salted peanuts
1 tbsp. soy sauce

Combine water and cornstarch, set aside. Saute chicken in oil in skillet until meat just turns white, about 5 minutes. Add vegetables, peanuts, soy sauce, ginger and cornstarch mixture. Bring to a full boil over medium heat, separating vegetables with a fork and stirring frequently. Reduce heat; cover; simmer 4 minutes. Serve over rice. Makes 3-4 servings.