Prep: 10 minutes
Cook: 15 minutes
1 lb. boneless, skinless chicken breasts, cut into 1-inch pieces
1/4 cup low/sodium soy sauce
3 Tbls. vegetable oil
1 onion, halved and sliced
1 lb. frozen stir-fry vegetables, thawed, patted dry
2 cloves garlic, minced
2 Tbls. grated fresh ginger
2 cups cooked brown rice
Stir rice in 4 cups of boiling water. Return to a boil. Reduce heat to low. Cover and simmer for 35 minutes or until rice is tender. Remove from heat. Let stand uncovered for 5 minutes.
Toss chicken with 1 Tbls. soy sauce. Place a large skillet over high heat. Add 1 Tblsp. oil, then onion; stir-fry until onion starts to brown, about 1 minute. Add chicken: stir-fry until cooked through, 5-6 minutes. Transfer mixture to a bowl. Add 1 Tblsp. oil to skillet. Stir-fry vegetables for 2 minutes. Transfer to bowl of chicken.
Add 1 Tblsp. oil, garlic and ginger to skillet; stir-fry for 30 seconds. Add rice; cook for 2 minutes. Add chicken, vegetables and remaining soy sauce; cook for 1 minute longer. Serve immediately.