Stir-fry sauce and a prepackaged stir-fry vegetable mix make this recipe a great choice for busy weeknights. Cooking wine can be used in place of the rice wine or dry sherry.

1. Cut the chicken into bite-sized cubes. Place the chicken in a bowl and add the soy sauce, rice wine or sherry, and cornstarch. Marinate the chicken in the refrigerator for 30 minutes.

2. Heat a wok or skillet over medium-high heat until it is nearly smoking. Add 2 tablespoons oil. When the oil is hot, add the garlic. Stir-fry until it is aromatic, then add the chicken. Let brown briefly, then stir-fry, stirring and tossing the chicken for 3 to 4 minutes, until it turns white and is nearly cooked. Remove the chicken from the pan. Drain in a colander or on paper towels.

3. Add 1 tablespoon oil to the wok or skillet. When the oil is hot, add the ginger. Stir-fry until aromatic, then add the vegetables. Stir-fry for 1 to 2 minutes, until the vegetables are tender but still crisp. Stir in salt and sugar while stir-frying the vegetables, if desired. Add 1 to 2 tablespoons of rice wine, water, or chicken broth if the vegetables are drying out during stir-frying.

4. Add the stir-fry sauce and bring to a boil. Add the chicken back into the pan. Stir-fry for 2 more minutes to heat through and thoroughly cook the chicken. Serve hot.