Instructions: Cook rice in water as directed on package, omitting margarine and salt.

Meanwhile, heat oil in large nonstick skillet or wok over medium-high heat until hot. Add chicken, ginger root and garlic; cook and stir 5 to 8 minutes or until chicken is no longer pink in center.

Stir in cabbage. Cover; cook 5 minutes, stirring occasionally.

Add vegetables; mix well. Reduce heat to medium; cover and cook 6 to 8 minutes or until vegetables are crisp-tender.

Stir in stir-fry sauce and onions. Cook 1 to 2 minutes or until thoroughly heated. Serve over rice. If desired, garnish with green onion fans.

NOTES : Ingredient Substitution: Bok choy or Chinese (napa) cabbage can be used in place of the cabbage.

Healthy Hint: Cabbage, a cruciferous vegetable, is a good source of potassium.

Kitchen Tips: To quickly thaw frozen vegetables, place them in a colander and rinse them with hot water. Once the vegetables have thawed, drain them well. When stir-frying meat, it is important to heat the skillet or wok before adding the meat. This sears the surface of the meat and prevents juices from escaping into the skillet. If the skillet is not hot, the juices from the meat steam the meat instead of stir-frying it.

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