I need a chicken stir fry recipe.?

I asked earlier but didn't get the response I had hoped for. Any chicken stir fry recipes...please don't copy and paste long recipes, Like what kind of sauces and seasonings. Can I put it over rice.I need a chicken stir fry recipe.?
Easy Chicken Stir-Fry





3 cups cut-up stir-fry vegetables (green peppers, mushrooms, broccoli, carrots)





1 Tbsp. oil





1 pkg. (6 oz.) OSCAR MAYER Grilled Chicken Breast Strips





1/4 cup stir-fry sauce (you can use teriyaki sauce)





3 cups hot cooked rice








COOK and stir vegetables in hot oil in medium skillet on medium-high heat 5 min. or until crisp-tender.





ADD chicken breast strips and sauce; cover. Cook 2 min. or until heated through, stirring occasionally.





SERVE over the rice.





I hope this was helpful,Take Care!!! :)I need a chicken stir fry recipe.?
Lemon chicken and noodle stir-fry





Serving size: Serves 6


Cooking time: More than 1 hour











INGREDIENTS








2 cloves garlic, crushed


1 tablespoon finely grated fresh ginger


2 tablespoons honey


1 tablespoon soy sauce


1.2kg chicken tenderloins, halved lengthways


2 bunches asparagus, cut into 5cm lengths%26gt;


1 x 375g packet dried rice stick noodles


录 cup peanut oil


2 teaspoons cornflour


2/3 cup lemon juice


2 cups chicken stock


Extra 2 tablespoons honey


300g snow peas, trimmed


Shredded lemon rind to garnish


Fortune cookies to serve








METHOD








1. Combine garlic, ginger, honey and sauce in a bowl. Add chicken; toss to coat in marinade. Cover; refrigerate for 30 minutes.





2. Meanwhile, boil, steam or microwave asparagus until just tender; drain. Rinse under cold water; drain well.





3. Place noodles in a large heatproof bowl; cover with boiling water. Stand for 10 minutes or until tender; drain well.





4. Heat 2 tablespoons of the oil in a wok or large pan. Add chicken, in batches; stir-fry until browned all over. Remove from wok.





5. Blend cornflour with 1 tablespoon of the juice in a jug until smooth. Stir in remaining juice, stock and extra honey.





6. Heat remaining oil in same wok. Add asparagus and snow peas; stir-fry for 1 minute. Return chicken to wok with noodles and cornflour mixture; stir-fry until sauce boils and thickens.





7. Serve garnished with shredded lemon rind. Serve with fortune cookies.
Spray pan with cooking spray, or use about 1 tablespoon vegetable oil. Heat pan until a drop of water sizzles. Stir in chicken strips, onion slices, bell pepper slices, and broccoli flowerettes. (I use fresh, but you can use frozen.) Lawry's makes some really good marinades. After the chicken is no longer pink, I stir in some of the marinade. I put quiet a bit at least 1/4 to 1/2 cup because I like to put everything on rice and serve.





Hope this was short enough and helps.
Slice the chicken in strips or cubes. saute in olive oil and garlic. Set aside. Slice up some carrots, celery, onion, green oniion, bell pepper. saute in olive oil with garlic. combine both ingrediants and add some soy sauce. Serve over a bed of steamed rice.
Marinade the chicken in soy sause and garlic.





Cut the chicken into bite-sized pieces.





Cut up whatever veggies you want. Onion, bell pepper, carrot, celery, squash, snow peas, water chesnuts -- whatever you like.





Vegetable oil in a pan, toss in chicken, add each of the veggies, the ones that take longer first.





Near the end of the process, toss in some bean sprouts.





Dump it on rice.





Eat.
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go with a teraki