1. Place pierogies in boiling water for three to five minutes; drain. Set aside.
2. Heat oil in a large skillet or wok on medium heat; sauté chicken until browned on all sides. Remove from the skillet and set aside.
3. Add additional oil as needed and stir-fry vegetables. Cook for five to seven minutes, or until cooked through. Add pierogies to the skillet.
4. Toss stir-fry mix with the sauce of your choosing. If it looks a little thick, add 1/4 cup water to thin the sauce.