HEAT 3 tsp. oil in large nonstick skillet or wok over high heat. Stir-fry chicken in batches until well browned, about 6 min. Transfer to plate.
ADD remaining 1 tsp. oil to skillet. Stir-fry vegetables and ginger 3 min. until vegetables are crisp-tender. Return chicken to skillet.
SQUEEZE in a generous amount of Stingin' Honey Garlic Sauce. Cook until mixture is well coated. Serve over cooked rice, if desired.
Tip: Purchase cut-up vegetables from the produce section of your local supermarket or use one 16 oz. bag frozen stir-fry vegetables, thawed. Variation: Substitute 1 1/2 lbs. shrimp, boneless pork or flank steak for the chicken.