Ingredients Jump to Instructions ↓

  1. 1 cup uncooked regular long-grain white rice

  2. 2 cups water

  3. 2 tablespoons olive or vegetable oil

  4. 1 lb boneless skinless chicken breasts, cut into 1-inch pieces

  5. 1 large onion, chopped (1 cup)

  6. 2 medium yellow summer squash, cut in half lengthwise, then cut crosswise into 1/2-inch pieces (about 2 cups)

  7. 4 oz fresh sugar snap peas (about 1 cup)

  8. 2 cloves garlic, finely chopped

  9. 1/2 cup stir-fry sauce

  10. 1 large tomato, chopped (1 cup)

Instructions Jump to Ingredients ↑

  1. Cook rice in water as directed on package. Meanwhile, in 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Cook chicken in oil 6 to 8 minutes, stirring occasionally, until no longer pink in center. Remove chicken from skillet; cover to keep warm.

  2. In same skillet, heat remaining 1 tablespoon oil. Cook onion, squash and peas in oil 5 minutes, stirring occasionally. Add garlic; cook 1 minute longer. Add stir-fry sauce and chicken; cook 2 to 3 minutes longer or until heated through.

  3. Remove from heat. Stir in tomato. Serve over rice.


Send feedback