Hands-on - 30 min.
Serves 6.
| Ingredients | |
|---|---|
| Uncle Ben's whole-grain instant brown rice, dry | 3/4 cup |
| water | 1 1/2 cups |
| onion | 1 small |
| skinless, boneless chicken breasts (optional)* | 3 (4 oz each) |
| oil (canola or sesame) | 1 T |
| frozen mixed stir-fry vegetables | 2 bags (16 oz each) |
| La Choy sweet & sour sauce | 1 jar (10 oz) |
| slivered almonds or chopped walnuts or cashews | 1/2 cup |
Directions
- Place rice and water in a medium nonstick saucepan.
- Cover, bring to a boil, and then reduce heat to medium-low. Set timer for 5 minutes.
- When timer sounds, remove from heat and allow to sit, covered.
- Cut onion into wedges and chicken into strips.
- Heat oil in a nonstick wok over medium-high heat. Add onion and chicken.
- Stir-fry until chicken is browned.
- Add vegetables to wok (no need to thaw).
- Cook 11 to 13 minutes to desired tenderness. It's ready when the water from the vegetables evaporates.
- Stir in sweet & sour sauce and nuts.
- Let cook 2 more minutes, then serve over brown rice.
*As another option, 12 oz. extra-firm tofu cut into strips works great instead of chicken.
Nutrition information
| For scant 1 cup stir-fry (with chicken) over 1/2 cup rice | |
|---|---|
| Calories | 347 |
| Calories from Fat | 23% |
| Fat | 9 g |
| Saturated Fat | <1 g |
| Fiber | 8 g |
| Cholesterol | 33 mg |
| Sodium | 338 mg |
| Protein | 20 g |
| Total Carbohydrate | 44 g |
| Sugars | 15 g |
