Lemon-Basil Chicken and Vegetables

 

1

cup uncooked brown rice

1

pound boneless, skinless chicken breasts

1/4

teaspoon coarsely ground pepper

1/4

teaspoon garlic powder

1

medium onion, cut into thin wedges

1

bag (1 pound) frozen baby bean and carrot blend (or other combination)

3/4

cup water

1/4

cup lemon-basil stir-fry sauce

1

teaspoon cornstarch

• 1 Cook rice as directed on package. While rice is cooking, cut chicken into 2x1/4-inch strips. Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Add chicken to skillet; sprinkle with pepper and garlic powder. Stir-fry 4 to 6 minutes or until brown. Add onion; stir-fry 2 minutes.
• 2 Stir in frozen vegetables and water. Heat to boiling; reduce heat to medium. Cover and cook 5 to 6 minutes, stirring occasionally, until vegetables are tender.
• 3 Mix stir-fry sauce and cornstarch until smooth; stir into mixture in skillet. Heat to boiling, stirring constantly. Boil and stir 1 minute. Divide rice among bowls. Top with chicken mixture.