In a skillet, heat 1 tbsp. olive oil
Add 1 bag of 1 lb. frozen organic Asian vegetables; thawed
Cook 1 min.
Add 1 lb. sliced chicken breasts
Add 1 tsp. each of chopped garlic and ginger; Cook 3 mins.
In bowl, combine 1/2 cup organic low fat-low salt chicken broth; 1/4 cup organic oyster sauce and 1 tbs. cornstarch
Add to skillet; boil for 3 mins.
Serve over brown rice