Cook the chicken sandwich per the package instructions. Remove the bun and set aside. Toast and chop to use as croutons on your daily salad.
In a skilled prepared with cooking spray and brought to medium heat, add garlic and veggies and saute until tender, 5-8 minutes depending upon what veggies you’re cooking. Note: I used a Trader Joe’s Asian veggie mix, but any combination of your favorite stirfry vegetables will work well.
Slice your chicken and add it to the pan, saute for an additional 3 minutes.
Whisk all of the sauce ingredients in a small bowl and pour it atop the stirfry, stirring to combine. Sauce will thicken quickly due to the cornstarch, and will be ready to serve within moments.
Sprinkle with crushed red pepper and serve!