Ingredients
1 1/4
cups water
1/8
teaspoon salt
1
cup uncooked instant brown rice
2/3
cup water
3
tablespoons reduced-sodium soy sauce
2
teaspoons lemon juice
1
tablespoon cornstarch
1
teaspoon toasted sesame oil
2
teaspoons canola or olive oil
1
package (14 oz) uncooked chicken breast tenders (not breaded), pieces cut in half
1
bag (1 lb) frozen bell pepper and onion stir-fry, thawed, drained
1
tablespoon sesame seed
Preparation
In 2-quart saucepan, heat 1 1/4 cups water and the salt to boiling over high heat. Stir in rice. Reduce heat to low. Cover; simmer about 10 minutes or until water is absorbed. Fluff with fork.
Meanwhile, in small bowl, stir 2/3 cup water, the soy sauce, lemon juice, cornstarch and sesame oil; set aside.
Heat nonstick wok or 12-inch skillet over medium-high heat. Add canola oil; rotate wok to coat side. Add chicken; stir-fry 2 to 3 minutes. Add stir-fry vegetables; stir-fry 3 to 5 minutes or until chicken is no longer pink in center and vegetables are crisp-tender.
Stir soy sauce mixture into chicken mixture; heat to boiling. Cook and stir until sauce is thickened. Sprinkle with sesame seed. Serve with rice.
