Cook rice according to package directions, omitting salt and fat.
While rice cooks, combine stir-fry sauce, ginger, and garlic powder in a small bowl, stirring well; set aside. Coat a large nonstick skillet with cooking spray; add oil, and place over medium-high heat until hot. Add chicken, and stir-fry 4 minutes or until chicken is done. Remove from skillet; set aside.
Add vegetables to skillet; stir-fry 3 minutes. Stir in chicken and stir-fry sauce mixture. Cook over medium-high heat until thoroughly heated. Serve over rice.
Cut the cooking time for rice in half when you use boil-n-bag rice; it cooks in just 10 minutes. One regular-size bag of uncooked rice will give you 2 cups of cooked rice. A larger-size bag yields 3 cups of cooked rice.
Cooking Light Low-Fat, Low-Calorie Quick and Easy Cookbook