2 cups (from 10-ounce package) shredded or matchstick carrots
1 pound of skinless, boneless chicken –breast halves, cut into ½ inch pieces
2 teaspoons of peeled minced fresh ginger
2 cloves of garlic finely chopped
1 package of 8.8 ounces of precooked brown rice
1 cup of precooked shelled edamame thawed
1/3 of stir fry sauce
3 green onions sliced
Instructions
In a non-stick 12 inch skillet, heat olive oil over medium –high heat until hot. Add yellow pepper and carrots and cook 2 minutes, stirring occasionally.
Add chicken pieces, ginger, and garlic, and cook 4 minutes, stirring constantly.
Add brown rice, edamane, and the stir fry sauce and cook 2 to 3 minutes longer or until chicken is no longer pink in the center ns rice mixture is heated through, stirring occasionally.
Stir in green onions then serve it.
Originally Submitted
4/26/2010
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