Ingredients
- 1½ cups instant brown rice
- 1 Tbsp. grated ginger (¼ tsp. ground)
- 2 cups frozen stir-fry vegetable mix
- 1 cup frozen broccoli
- 1 cup frozen bell pepper
- 4 Tbsp. light soy sauce
- 1 Tbsp. sesame oil
- ½ tsp. garlic powder, or more to taste
- 1 cup cooked, cubed chicken breast
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Instructions
- Cook rice according to package directions.
- While rice is cooking, lightly spray a skillet with vegetable cooking spray and heat over medium-high heat. Sauté ginger and vegetables until just tender (5-10 minutes).
- Season the vegetables with the soy sauce, sesame oil, ginger, and garlic powder. Add the chicken and stir-fry until heated through (3-4 minutes).
- Serve stir-fry hot over rice.