Summer Chicken Stir-Fry

 

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)

• 1 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.
• 2 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.
• 3 Remove from heat. Stir in tomato. Serve over rice.