Stir-fry dishes lend themselves well to variation, so choose a vegetable mix that works well for you!
400g frozen stir-fry vegetables
4 Tbsp light soy sauce
1 Tbsp sesame oil
150g cooked white chicken meat, skinless and cut into cubes
500g cooked brown rice
Lightly spray a large nonstick frying pan with vegetable cooking spray and heat over medium-high heat. Fry the vegetables until crisp-tender and heated through, for about 5 minutes. Season the vegetables with the soy sauce and sesame oil and add the chicken. Allow to heat together. Serve the vegetables over the rice.