Ingredients
1
cup uncooked regular long-grain white rice
2
cups water
2
tablespoons olive or vegetable oil
1
lb boneless skinless chicken breasts, cut into 1-inch pieces
1
large onion, chopped (1 cup)
2
medium yellow summer squash, cut in half lengthwise, then cut crosswise into 1/2-inch pieces (about 2 cups)
4
oz fresh sugar snap peas (about 1 cup)
2
cloves garlic, finely chopped
1/2
cup stir-fry sauce
1
large tomato, chopped (1 cup)
Preparation
Cook rice in water as directed on package. Meanwhile, in 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Cook chicken in oil 6 to 8 minutes, stirring occasionally, until no longer pink in center. Remove chicken from skillet; cover to keep warm.
In same skillet, heat remaining 1 tablespoon oil. Cook onion, squash and peas in oil 5 minutes, stirring occasionally. Add garlic; cook 1 minute longer. Add stir-fry sauce and chicken; cook 2 to 3 minutes longer or until heated through.
Remove from heat. Stir in tomato. Serve over rice.
