20100801 Chicken and Veggie Stir-fry

INGREDIENTS
200g Japanese stir-fry vegetable mix (red onions, brown button mushrooms, spring onions, parsley)
300g skinless chicken breasts, diced
1 tbsp soy sauce
1 tbsp vegetable oil

METHOD
1. Heat the oil in a wok, and brown the chicken. Add the vegetable and cook for about 5 minutes. Add soy sauce and cook for a further 3 minutes. Serve with rice.