Garden Chicken Stir Fry & Jasmine Rice

2 boneless, skinless chicken breasts cut into strips
3 tablespoons of Chinese stir-fry sauce or marinade (Hoisin can be substituted)
1 garlic clove crushed
1 tablespoon of vegetable oil or olive oil
3 cups of sliced assorted vegetables (such as peppers, broccoli, mushrooms, etc.)
2 tablespoons of rice wine vinegar   

For the Jasmine Rice:   

1 7-ounce box of coconut ginger rice/jasmine rice
1/4 cup of finely diced red/green bell pepper
2 tablespoons of scallion thinly sliced

1. Combine chicken strips, Chinese stir-fry sauce and garlic in a bowl. In the Circulon Total 12” Stir Fry heat oil over high heat. Add chicken strips, cook, stirring for 3 to 4 minutes or until chicken is cooked through. Remove chicken from pan & set aside. Add vegetables, rice wine vinegar, and 3 tablespoons of water, cook, stirring for 3-4 minutes until vegetables are crisp-tender. Return cooked chicken to skillet and cook 1 minute until heated through.
2. Prepare rice according to package directions. Stir in bell peppers and scallion.