Heat large skillet or wok over medium heat until hot. Add oil; heat until it ripples. Add chicken and garlic; cook and stir 5 to 6 minutes until chicken is no longer pink, stirring constantly.
Stir in frozen vegetables and green onions. Cook 5 to 8 minutes until vegetables are crisp-tender, stirring frequently. Stir in plum jelly and soy sauce.
In small bowl, combine white wine and cornstarch; blend well. Stir cornstarch mixture into hot chicken mixture. Cook and stir 1 to 3 minutes until slightly thickened and glaze covers all ingredients. Serve with hot cooked rice, if desired.