8 ounces skinless, boneless chicken breast, cut into strips
½ red bell pepper, chopped
½ cup green onion, chopped
4 cloves garlic, minced
3 cups cooked brown rice
2 tablespoons light soy sauce
1 tablespoon rice vinegar
1 cup frozen peas, thawed
Instructions
Heat 1 tablespoon of vegetable oil in a large skillet set over medium heat. Add the chicken, bell pepper, green onion and garlic.
Cook and stir until the chicken is cooked through, about 5 minutes.
Remove the chicken to a plate and keep warm.
Heat the remaining tablespoon of oil in the same skillet over medium-high heat. Add the rice; cook and stir to heat through.
Stir in the soy sauce, rice vinegar and peas, and continue to cook for 1 minute.
Return the chicken mixture to the skillet and stir to blend with the rice and heat through before serving.
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