Chicken Stir Fry

I'll admit, this is a little boring but there is an upside. It's fast to make, the ingredients are readily available and it's a complete meal.

Here's what you need:
1 lb boneless skinless chicken breast thinly sliced
8oz broccoli
4oz carrots
1oz snow pea
4oz mushrooms
6oz baby corn
5oz water chestnuts
4oz stir fry sauce (I used House of Tsang Classic stir fry sauce)

chopped or dried garlic clove
1/4 teaspoon dried ginger

Mix the vegetables with the sauce and spices and let marinade for 10 minutes.
Pour a little bit of olive oil into a large wok and turn the heat to high. Throw the chicken in and cook until it is no longer pink. Add the remaining ingredients with the sauce and cook for an additional 10 minutes, gently tossing the ingredients throughout. Serves 4, about 250 Calories per serving.

You can use pretty much any vegetables you can think of and replace chicken with shrimp or thinly sliced beef cuts (like flank steak). For a really interesting flavor try replacing the stir fry sauce with a Thai coconut curry sauce.