Wok seared Ginger Chicken

Adapted from "Healthy in a hurry"

1 TB sesame oil
1 LB cut veggies (asparagus, broccoli, spinach or mixed frozen veggies would all work)
1 LB boneless chicken breasts cut into bite sized pieces
4 scallions (or 1/8 red onion)
1 TB oyster sauce
1/2 Tsp chili-garlic sauce
1 TB minced ginger
1/4 diced almonds (or pistachios)

1. Heat oil in wok.
2. Add vegetables and stir
3. Add chicken and stir
4. Stir in scallions, ginger, oyster sauce, and chili-garlic sauce. Stir until chicken is cooked through.
5. Add almonds and stir briefly. Serve.

NOTE: This is really good served with sticky rice (white or brown). I cut back on the ginger since it's not my favorite flavor. I also actually found that this chicken tasted better cold the next day in a salad with vinaigrette dressing.