Hands-on - 30 min.
Serves 6.


Looking for a “Stir-Fry for Dummies”? Here you go! Absolutely no chopping and no sauce making. Make it with or without chicken.

 

Ingredients  
Uncle Ben's whole-grain instant brown rice, dry 3/4 cup
water 1 1/2 cups
onion 1 small
skinless, boneless chicken breasts (optional)* 3 (4 oz each)
oil (canola or sesame) 1 T
frozen mixed stir-fry vegetables 2 bags (16 oz each)
La Choy sweet & sour sauce 1 jar (10 oz)
slivered almonds or chopped walnuts or cashews 1/2 cup

Directions


  • Place rice and water in a medium nonstick saucepan.
  • Cover, bring to a boil, and then reduce heat to medium-low. Set timer for 5 minutes.
  • When timer sounds, remove from heat and allow to sit, covered.
  • Cut onion into wedges and chicken into strips.
  • Heat oil in a nonstick wok over medium-high heat. Add onion and chicken.
  • Stir-fry until chicken is browned.
  • Add vegetables to wok (no need to thaw). 
  • Cook 11 to 13 minutes to desired tenderness. It's ready when the water from the vegetables evaporates.
  • Stir in sweet & sour sauce and nuts. 
  • Let cook 2 more minutes, then serve over brown rice.

*As another option, 12 oz. extra-firm tofu cut into strips works great instead of chicken.

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Nutrition information


For scant 1 cup stir-fry (with chicken) over 1/2 cup rice  
Calories 347
Calories from Fat 23%
Fat 9 g
Saturated Fat <1 g
Fiber 8 g
Cholesterol 33 mg
Sodium 338 mg
Protein 20 g
Total Carbohydrate 44 g
Sugars 15 g
Lickey-split meals by Zonya