Rotisserie chicken shredded
Frozen mixed veggies or fresh broccoli, red onions and mushrooms-I like this choice better but both work great.
1/2 cupLow sodium soy sauce
3 cloves Garlic
1 tsp Ginger
1/4 rice wine vinegar
2 tbsp corn starch
Place all ingredients for sauce in pan, bring to gentle boil and let simmer for a few minutes. Add 2 Tbsp of cornstarch to thicken sauce.
In a separate pan add broccoli, mushrooms, red onions and garlic. Cook until tender. Add rotisserie chicken and warm through. Pour sauce on top of chicken and veggies, mix well. Serve over rice and top with green onions, cilantro and sesame seeds.