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Oriental Stir-Fry


      1 tablespoon vegetable oil
      1/2 pound skinless boneless chicken breasts, cut in small pieces
      1 10 oz. package frozen Japanese vegetables
      2 cups hot cooked rice


    Purchase either Japanese or Chinese stir-fry vegetables with seasonings. Remove  seasoning pouch from vegetable package; reserve. Heat oil in wok over medium-high heat;  add chicken. Stir-fry until chicken loses pink color; push to one side of wok. Add  vegetables. Do not add oil to vegetables as directed on package. Cover and cook 2 minutes,  stirring once. Sprinkle vegetables with reserved seasonings; add water as directed. Cook  and stir 30 seconds. Serve with fluffy rice.

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