• 1 1/4 cups brown rice
• 2 1/2 cups water
• 1 tablespoon canola oil, divided
• 1 1/2 pounds boneless skinless chicken breasts, cubed
• salt and pepper
• 1-2 16 oz. bags frozen mixed stir fry vegetables
• 2/3 cup stir fry sauce
Cook brown rice. Cut up the chicken breasts and season with salt and pepper. Heat 1/2 tablespoon canola oil in a wok or large skillet over medium-high heat. Add chicken and stir fry for 5-6 minutes, until almost done. Remove chicken from pan and set aside. Add remaining 1/2 tablespoon canola oil. Add frozen vegetables and stir fry 3-4 minutes, until heated through and crisp-tender. Return chicken to wok or skillet. Add stir fry sauce and mix everything well to distribute the sauce. Reduce heat to low and let simmer until chicken is cooked through and you’re ready to serve. Serve stir fry and extra sauce over rice.