Thai Chicken Stir Fry

Ingredients:
2 Chicken Breasts, sliced into short strips
2 cloves Garlic, sliced
1/2 cup Scallions, diced
1 Eggplant peeled and diced
1 medium Summer Squash, diced
1/2 large Onion, diced
2Tbsp Olive Oil
2 boil in bags, Long Grain White Rice

Marinade:
1/2 cup Soy Sauce
1/4 cup Cider Vinegar
1/4 cup Orange Juice
4 tablespoons Chili-Garlic Sauce
1/4 teaspoon ground Ginger
2 teaspoons McCormick Thai Seasoning

Combine all ingredients for marinade.

Reserve about 1/4 of mixture in separate container.

Add chicken and let sit for at least an hour.

Put pan or wok over medium-high heat.

Add olive oil combo until sizzling.

Add scallions and garlic.

Add chicken mixture and simmer until chicken is no longer pink.
Add eggplant, summer squash and onion; add reserved marinade as necessary.

Simmer for about 10 minutes, until vegetables are crisp-tender and cook boil in bags rice for 10 minutes in boiling water.

Remove and drain; add rice to vegetable-chicken mixture and cook 2 minutes longer.

Number of Servings: 4

Recipe submitted by SparkPeople user CMASON77.