4 skinned & boned chicken breast halves
4 tbsp. oil
4 tbsp. water
2 pkg. Birds Eye Chinese style vegetables
2 tbsp. white wine
2 tsp. soy sauce
2 tsp. sesame seeds
1 tsp. salt

Cut chicken into slivers. Saute in oil in electric fry pan or skillet until meat just turns white. Add vegetables (set topping packet aside).

Mix in remaining ingredients. Bring to a full boil over medium heat. Reduce heat, cover and simmer 5 minutes. Sprinkle with topping. Serve over rice. Note: San Francisco style vegetables may be used.