Thaw in the refrigerator for 2 to 3 days or until completely thawed. Cook rice as directed. Meanwhile, in an extra large skillet or wok, cook the chicken tenders in 1 tablespoon of cooking oil over a medium heat for 5 to 10 minutes, until your meat thermometer reads 165 degrees. Push the chicken to the edges of the pan. Add the contents of the veggie package. Cook and stir for 3 to 5 minutes, until the vegetables are tender. Add the contents of the sauce package, along with 1/2 cup of water (1/4 for splits). Cook and stir until thickened and bubbly. Stir in an additional 1/4 cup of water if you desire a thinner sauce. Cook and stir for 2 minutes more. Serve over the hot cooked rice.