Start by cooking your rice according to the package instructions. While the rice simmers, slice the chicken breast into thin, bite-sized strips. Thin slices cook faster and more evenly. In a small bowl, whisk together the soy sauce, minced garlic, ground ginger, and brown sugar to create your stir fry sauce. Set this aside so the flavors can meld while you prepare the heat.

Heat the vegetable oil in a large skillet or wok over medium-high heat. Once the oil shimmers, add the chicken strips. Sauté the chicken until it is golden brown and cooked through, usually about 4 to 5 minutes. Toss in the frozen vegetables directly from the freezer. Stir frequently for 3 to 4 minutes until the veggies are tender-prime but still vibrant. Pour the sauce mixture over the chicken and vegetables. Let it bubble and thicken for 1 minute, ensuring everything is well-coated.

Fluff your cooked rice with a fork and scoop it into a large bowl. Spoon the steaming chicken and vegetable mixture over the top, making sure to scrape all the extra sauce from the pan. If you have a few cents left in your budget, garnish with some sesame seeds or chopped green onions for a professional touch. Serve immediately while hot.