Chicken and Vegetable Stir Fry

2C cooked brown rice
1C Broccoli, cooked and chopped
1C Fresh Cabbage, shredded
1/2C Carrots, raw, julliened
2oz Cooked Chicken Breast, no skin, cubed or shredded
1/4C Onions, raw, chopped
1tsp Olive Oil or Canola Oil
Salt and pepper to taste.

Next time, I'm adding water chestnuts! :) I don't add salt to the pan because the soy sauce (even low-sodium) has plenty.

Heat oil in 10" or larger skillet over medium-low heat. When hot enough, add onion, cabbage and carrots. Allow to cook for 5-10 minutes until softened but not fully cooked.

Add the broccoli, rice and chicken; heat through.

Serve with low-sodium, naturally brewed soy sauce.

Serving Size: Makes approximately 4 - 1 cup servings.

Number of Servings: 4

Recipe submitted by SparkPeople user CJENN55.