Spicy stir fry

This recipe is a great way to cut back on meat, bulk up on veggies, and use up any produce that may be on its way out. I'm sure there is a name for this dish, but I don't know what it is. I play around a lot with stir frys. I switch up items I put in the sauce. This sauce is spicy because of the Thai sweet chili sauce. I toggle between rice and noodles, and use whatever vegetables I have on hand. This time, I didn't happen to have any vegetables that needed used up, so I used a bag of frozen mixed vegetables. They are always nice to have on hand for stir fry, soups, pot pies, and the like. Have fun playing around with this recipe.

SPICY STIR FRY

Ingredients:
1 medium onion, chopped
1 1/2 lb chicken breast
2-3 TBSP Olive oil
1/4c soy sauce
1/4c water
2 TBSP Rice wine vinegar
2 TBSP Thai sweet chili sauce
1 tsp ground ginger
3 TBSP Corn starch
1lb frozen vegetables
1 TBSP Sesame oil
2c rice, cooked

• Place the oil and onion in a large pan on high heat. Cook until slightly translucent, about 2-3 minutes. Add the chicken to the pan and cooked until browned on both sides. Remove the chicken from the pan, cut into bite-size pieces, and return to the pan, along with any juices. Continue cooking, stirring frequently, until cooked through. Sprinkle the corn starch over the chicken and stir to coat.
• In a bowl, combine the soy sauce, water, rice wine vinegar, Thai sweet chili sauce, and ground ginger. Stir the combine. Pour over the chicken and stir. 
• Add the vegetables and stir, cooking until the vegetables are crisp-tender and the sauce is slightly thickened.
• Pour sesame oil over the chicken and vegetable mixture and stir to combine. Serve over rice.

PRICE BREAK DOWN:
Onion - 30¢
Chicken $2.40
Olive oil 30¢
Soy sauce 20¢
Rice wine vinegar 10¢
Thai sweet chili sauce 30¢
Ginger 5¢
Corn starch 5¢
Vegetables $1
Sesame oil 30¢
Rice 25¢

TOTAL $5.25 for 6 servings
89¢ per serving