• 1 package Simply Asia General Tsao Stir-Fry Sauce
• 1 pound boneless skinless chicken breasts, sliced thin
• 8 oz slicked mushrooms
• 1 head of napa cabagge, sliced
• 1 bunch of large bok choy, sliced
• 1 medium onion, chopped
• 2 zuchinnis, sliced
• 1 bunch asparagus, sliced
• 3 Tablespoons olive oil
• 3 cups rice

Prepare the ingredients, slice the chicken thin, slice the cabagge, bok choy, onion, zuchinni and asparagus. Start cooking the rice.

I use a wok and another deep frying pan, you can use just one it just takes longer. Coat them both with oil and and bring to high heat. In small batches cook the chicken fully and remove and small batches of vegetables. Once all the chicken and veggies have been cooked, put them all back into the wok. Pour the sauce in and mix well. Cook for another few mintues until you get a nice sauce around the veggies. Serve over rice.