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Serves: 6
Total Calories: 2,311.333
Prep time: 30 minutes
Cook time: n/a
Total time: 30 minutes

3/4 cup whole grain instant brown rice dry
1 1/3 cups water
1 small onion
3 (4 oz) boneless skinless chicken breast halves (opt)
1 tablespoon canola or sesame oil
2 (16-ounce) bags frozen mixed stir fry vegetables
1 (10-ounce) jar La Choy Sweet and Sour Sauce
1/2 cup slivered almonds or chopped walnuts or cashews

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

MENU:
The Easiest Stir-Fry Ever!
Brown Rice
2 Chocolate Graham Crackers or Fortune Cookies

Nutritional Facts:

Serves: 6
Total Calories: 2,311.333
Calories from Fat: 579

More Recipes from the Lickety Split Meals Cookbook:
The Easiest Stir Fry Ever!
Sweet and Sour Stir Fry
Easy Pepper Steak Stir Fry
Saucy Almond Chicken Stir Fry
"Unfried" Rice Dinner