Recipe Source: Deliciously Healthy Family Meals
Prep time |
Cook time |
Yields |
Serving Size |
10 minutes |
20 minutes |
4 servings |
2 C rice and chicken |
1 Tbsp vegetable oil
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1 tsp garlic, minced (about 2 cloves)
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1 C no-salt-added diced tomatoes, with juice drained
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4 C assorted vegetables (or a 1-lb bag frozen mixed vegetables) (Leftover Friendly)
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2 C cooked brown rice (Leftover Friendly)
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1 C cooked boneless, skinless chicken breast, diced (Leftover Friendly)
|
¼ C sauce from Hawaiian Huli Huli Chicken
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1 Tbsp lite soy sauce
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½ Tbsp sesame oil
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|
|
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Directions
-
1
|
Heat oil in a large wok or sauté pan.
|
-
2
|
Add garlic, and cook over medium heat until soft, but not browned, about 1 minute.
|
-
3
|
Add tomatoes, and continue to cook until they become slightly dry, about 5 minutes.
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-
4
|
Add vegetables, and cook until heated through, about 3–5 minutes.
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-
5
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Add rice and chicken. Toss well, and cook until heated through, about 5–7 minutes.
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-
6
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Add soy sauce and sesame oil. Toss to incorporate, and serve.
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Note:
Substitute cooking spray for vegetable oil and save calories and fat.
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This recipe is best prepared with leftover cold rice. If you don’t have leftover cooked vegetables or chicken, see basic cooking instructions.
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