When I went to "Big Bargain Store" with my boys the day before the Super Bowl, one of the things I bought was mammoth bags of frozen veggies. Score! 5 pounds of veggies is surely enough for 2 nights around here!
Anyway, one of my great finds was a Bird's Eye Stir Fry mix. The package espoused the idea that you should cook up the veggies as a side dish, but I thought I could make it a little more interesting.
CHICKEN VEGGIE STIR FRY
4 pounds boneless, skinless chicken pieces, cut in smallish pieces
2 to 3 pounds Bird's Eye Stir Fry Veggie Mix
Salt and pepper
1 cup chicken broth
2 tbsp soy sauce
1/2 cup cold water
2 tbsp cornstarch
3 cups cooked white rice
Cover the bottom of the broiler pan with a thin layer of vegetable oil. Arrange the chicken pieces in it, turn once, lightly salt, pepper and place under the broiler for 5 to 6 minutes. Meanwhile, in a skillet or wok, begin to prepare the vegetable mix (broccoli, snow peas, carrots, baby corn and red peppers, which I discarded) according to package directions: a bit of oil in the bottom of the pan, add the veggies, stir and cook until nearly done. Turn the chicken over after the first 5 minutes have elapsed, sprinkle generously with ground ginger and sesame seeds, and return to the broiler for another 5 minutes. When the chicken has cooked another 5 minutes, remove it from its pan, leaving the pan drippings behind, and add it to the vegetables. Add the sauce packet that came with the vegetables, stir to coat, and cook a few more minutes, until everything is done. Meanwhile, add the chicken broth and soy sauce to the chicken pan. Heat to boiling. Whisk together the cold water and cornstarch, and whisk into the chicken broth mixture. Cook until the mixture thickens, and add to the chicken and vegetable mixture. Stir well and serve at once over hot rice.
This fed 6 of us, 4 of whom are large and starving guys, so it would probably be plenty for 8 normal people. And I've been asked to make it again very soon, so you know it was good!