Quick & Easy Chicken Stir Fry

I cheated on this chicken stir-fry & used frozen vegetables instead of fresh. This was such a simple recipe & only required 5 ingredients...all of which I already had in my kitchen. It made for a super quick, easy, & healthy meal to start the week. It was pretty delicious, too!

INGREDIENTS: 
- 1c long grain white rice (you could sub brown rice or skip the rice all together)
- 1.5lbs boneless, skinless chicken breast tenders
- 1 bag of 10oz Broccoli Stir Fry frozen veggies (I used Birds Eye brand)
- 1tbsp extra virgin olive oil
- 1/4c Trader Joe's Soyaki sauce (this is what I had on hand - you could get any Asian cooking sauce that looks good to you...just try to stay around 40 calories/500mg sodium per tbsp)

HOW-TO:
Cook the rice according the the box. Combine 1.5c water and 1c uncooked long grain white rice in a small sauce pan. Cook over medium-high heat until boiling. Reduce heat to low and simmer for about 20-25 minutes until all the water is absorbed & the rice is tender.

Meanwhile, in a large non-stick skillet, cook the chicken over med-high heat. Cook the chicken until browned, about 5 minutes per side. Note, I did not season the chicken at all when I first cooked it. Remove the chicken from the skillet and set aside.

Add the oil to to the skillet and then add the vegetables. Cook the veggies for 5 minutes over medium heat. Return the chicken to the skillet and add the Soyaki sauce. Cover and cook over medium-low heat for 10 minutes.

Serve immediately over rice & enjoy!

TIPS: You can always sub fresh veggies for frozen, choose your favorite veggies to add to your stir-fry. Sweet peppers and matchstick carrots are always great additions for stir-frys. Add some chopped up scallions before serving for a savory, crunchy bite!

Nutritional Facts per Serving (recipe yields 4 servings):
Calories: 320 (266 with no rice)
Fat: 7g
Sodium: 636mg
Protein: 41g
Carbs: 43g (10g with no rice)