Gingered Chicken Stir-Fry

• 1 (15 7/8 ounce) package boil-in-the-bag rice, uncooked
• 13 cup stir-fry sauce
• 12 teaspoon ground ginger
• 12 teaspoon garlic powder
• vegetable oil cooking spray
• 2 teaspoons dark sesame oil
• 1 lb boneless skinless chicken breast, cut into bite-size pieces
• 1 (16 ounce) package frozen oriental-style vegetables

1. Cook rice accoring 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.
3. Coat a large nonstick skillet with cooking spray; add oil, and place over medium-high heat until hot.
4. Add chicken, and stir-fry 4 minutes or unntil chicken is done.
5. Remove from skillet; set aside.
6. Add vegetables to skillet; stir-fry 3 minutes.
7. Stir in chicken and stir-fry sauce mixture.
8. Cook over medium-high heat until thoroughly heated.
9. Serve over rice.

rice, stirfry sauce, ground ginger, garlic, vegetable oil cooking spray, dark sesame oil, chicken breast, vegetables

Taken from www.food.com/recipe/gingered-chicken-stir-fry-9754 (may not work)