Chicken Stir Fry with Brown Rice

* Chicken Breast, no skin, 8 ounces
*Canola Oil, 1 tbsp
* *Bell Pepper - Red, 2 oz
* *Pepper Bell Orange/Yellow, 2 oz
* *zucchini, 4 oz.
* Mushrooms, fresh, 2 oz
* Onions, raw, 4 oz
* *Yellow Squash, 4 oz
* Waterchestnuts diced (water chestnuts), 4 oz.

Sunbird Stir Fry Seasoning Mix
* *Canola Oil, 2 tbsp
* *Kikkoman Lite Soy Sauce, 2 tbsp
* Granulated Sugar, 2 tsp
* Water, tap, .1/3 cup

* *Brown Rice Succes Boil-in-Bag, 1 cup

Cut up peppers, squash and zucchini and onion into bite sized pieces. Slice mushrooms. Drain water chestnuts.

In a large sautee pan or wok cook the chicken until it is browned in 1 tbs of oil. Add mushrooms and onions. Cook for 3 minutes.

Add remaining veggies and sauce (prepared to package directions). Cook until sauce is thickened.

Serve with 1/2 brown rice.

Makes 2 servings

You can reduce some of the fat and calories of this recipe by using 1/2 of the stir fry sauce.



Number of Servings: 2

Recipe submitted by SparkPeople user SUSIEQ911.