Chicken Veggie Stir-fry

1 Boneless, Skinless Chicken Breast (both halves)
1 Tbsp Canola Oil (or use a mix of Canola and Chili oils for more kick)
1 medium head of Cabbage cut into shreds
2 bags Birds Eye Asian Medley
4 Tbsp Low Sodium Teriyaki Sauce
1 Tbsp Low Sodium Soy Sauce
1 Tbsp Worcestershire Sauce
1/8 Cup Water

Cut chicken into bite sized pieces.
Heat Oil in skillet or wok.
Add chicken and cook until done stirring often.
Mix Teriyaki, Soy, Worcestershire, and water together.
Add in veggies, pour on sauce and stir.
Cover skillet and allow to steam veggies, making sure to stir occasionally.
Serve once veggies are heated and cooked to your liking.
Serve with additional Teriyaki or Soy Sauce if desired.

Number of Servings: 4

Recipe submitted by SparkPeople user BRIELANA.