Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 tablespoon | Oil |
| 1 \N | Whole chicken breast; skinned, boned, cut into thin strips |
| ¼ cup | Sliced green onions |
| 1 pack | (16 oz) San Francisco Style Frozen broccoli; carrots, water chestnuts and red peppers |
| ½ cup | Prepared stir fry sauce |
| 2 tablespoons | Water |
| 2 cups | Hot cooked rice |
Heat oil in large skillet or wok over med high heat until hot. Add chicken, cook and stir 4-5 minutes or until chicken is no longer pink. Add onions and frozen vegetables; mix well. Cover; steam 5-6 minutes or until vegetables are crisp tender. Stir in sauce and water; cook until thoroughly heated. Serve over hot cooked rice. 4 servings Posted to recipelu-digest by gunnroad1@... (Pam Gibson) on Feb 24, 1998