Gingered Chicken Stir-Fry

• 1 regular-size bag boil-in-bag rice, uncooked or 2 cups hot cooked rice (cooked without salt or fat)
• 1/3 cup stir-fry sauce
• 1/2 teaspoon ground ginger
• 1/2 teaspoon garlic powder
• Vegetable cooking spray
• 2 teaspoons dark sesame oil
• 1 pound skinned, boned chicken breasts, cut into bite-size pieces
• 1 (16-ounce) package frozen Oriental-style vegetables

1. Cook rice according to package directions, omitting salt and fat.
2. While rice cooks, combine stir-fry sauce, ginger, and garlic powder in a small bowl, stirring well; set aside. Coat a large nonstick skillet with cooking spray; add oil, and place over medium-high heat until hot. Add chicken, and stir-fry 4 minutes or until chicken is done. Remove from skillet; set aside.
3. Add vegetables to skillet; stir-fry 3 minutes. Stir in chicken and stir-fry sauce mixture. Cook over medium-high heat until thoroughly heated. Serve over rice.

regular, stirfry sauce, ground ginger, garlic, vegetable cooking spray, dark sesame oil, chicken breasts, vegetables

Taken from www.myrecipes.com/recipe/gingered-chicken-stir-fry (may not work)