Chicken Stir Fry

Chicken Stir Fry:

6 chicken tenders or 3 chicken breasts, cut into cubes
3 tbsp soy sauce
1 bag frozen vegetables
2 tbsp vegetable oil
1 1/2 cup minute rice, cooked

Heat wok to 350 degrees with vegetable oil.  Add cubed chicken and cook until sides are no longer pink.  Lower temperature to 300 degrees.  Add frozen vegetables and cook until soft and heated through.  Add rice and mix all together.  Add soy sauce to taste.  Serves 4.