Ingredients:
- 2 tablespoons vegetable oil, divided
- 8 ounces skinless, boneless chicken breast, cut into strips
- ½ red bell pepper, chopped
- ½ cup green onion, chopped
- 4 cloves garlic, minced
- 3 cups cooked brown rice
- 2 tablespoons light soy sauce
- 1 tablespoon rice vinegar
- 1 cup frozen peas, thawed
Directions:
Step 1:
- Heat 1 tablespoon of vegetable oil in a large skillet set over medium heat.
- Add the chicken, bell pepper, green onion and garlic.
- Cook and stir until the chicken is cooked through, about 5 minutes.
- Remove the chicken to a plate and keep warm.
Step 2:
- Heat the remaining tablespoon of oil in the same skillet over medium-high heat.
- Add the rice; cook and stir to heat through.
- Stir in the soy sauce, rice vinegar and peas, and continue to cook for 1 minute.
- Return the chicken mixture to the skillet and stir to blend with the rice and heat through before serving.
Partner Tip:
- Reynolds Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts:
Per Serving:
- 444 calories; 12.8 g total fat; 43 mg cholesterol; 701 mg sodium. 57.4 g carbohydrates; 24.3 g protein.
From: All recipes.
