Here's what you need:
Stir fry veggies (broccoli, carrots, onion, and bell peppers)
2 chicken breasts
1 bottle La Choy Stir Fry Sauce
Wok or large skillet
Slice chicken breasts horizontally, cover with plastic wrap, then pound chicken out to approx 1/4 inch thickness.
Heat wok or skillet to med-high heat. Cut the thin chicken breast into small strips (approx 1x1" pieces), and add 2 tbsp cooking oil before placing chicken into skillet.
Stir chicken often. I seasoned mine with some garlic and onion powder. Once only a little pink remains, add the veggies and continue to stir often.
When veggies no longer have that "raw" look to them, add 2 tbsp of soy sauce. The moisture speeds up the cooking process of the veggies, and gives the chicken a nice color. :)
Continue to stir and toss the veggies and chicken. Once all of the veggies look tender-crisp, add 1/2 bottle of stir fry sauce (7oz if you use La Choy) and stir until everything is coated. Reduce heat to low until either rice or noodles are ready. If you are not pairing with either of those, feel free to serve as-is!
I served mine with Jasmine rice, and it turned out great!
Let me know in the comments below if you try my method out. Hope you enjoy!