Chicken & Veggie Stir Fry

1 tbsp. oil

1 white chicken breast, skilled, boned and cut into strips

1/4 cup sliced green onion

1 packet San-Francisco style frozen veggies (broccoli, carrots, water chestnuts, red peppers)

1/2 cup stir-fry sauce (like low-sodium soy)

2 tbsp. Water

2 cut Hot cooked rice.

Cook rice. Set aside. Cook chicken in oil until it is no longer pink. Mix ingredients together and cook until well done. Serve on top of rice.