The stir-fry bag that I used has broccoli, sugar snap peas, green beans, yellow squash, red peppers, carrots, yellow peppers and water chestnuts. You can find other ones at the supermarket in the freezer or you can just add the kinds of vegetables that you like.
2 chicken breasts cut into thin strips
2 tbsp olive oil
1 pound bag of stir fry vegetables
2 garlic cloves minced
Salt to taste
1 cup chicken broth
3 tbsp soy sauce
2 tbsp cornstarch
1 tbsp sugar
In a skillet heat the oil on medium heat, add the chicken and cook until no longer pink and chicken starting to brown. Add the garlic and vegetables, cook for about 5 minutes. In a small bowl mix the chicken broth, soy sauce, cornstarch and sugar, mix well. Add to the chicken and cook until thick. Add salt to taste. Serve over White Rice.