Recipe Source: Deliciously Healthy Family Meals
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| Prep time | Cook time | Yields | Serving Size |
| 10 minutes | 20 minutes | 4 servings | 2 C rice and chicken |
| 1 Tbsp vegetable oil | | 1 tsp garlic, minced (about 2 cloves) | | 1 C no-salt-added diced tomatoes, with juice drained | | 4 C assorted vegetables (or a 1-lb bag frozen mixed vegetables) (Leftover Friendly) | | 2 C cooked brown rice (Leftover Friendly) | | 1 C cooked boneless, skinless chicken breast, diced (Leftover Friendly) | | ¼ C sauce from Hawaiian Huli Huli Chicken | | 1 Tbsp lite soy sauce | | ½ Tbsp sesame oil | | | calories | 407 | | Total fat | 8 g | | Saturated fat | 1 g | | Cholesterol | 30 mg | | Sodium | 394 mg | | Total fiber | 11 g | | Protein | 22 g | | Carbohydrates | 66 g | | Potassium | 679 mg | | Vitamin A | 360% | | Vitamin C | 15% | | Calcium | 10% | | Iron | 20% | | Percent Daily Values are based on a 2,000 calorie diet. | |
Directions -
| 1 | Heat oil in a large wok or sauté pan. | -
| 2 | Add garlic, and cook over medium heat until soft, but not browned, about 1 minute. | -
| 3 | Add tomatoes, and continue to cook until they become slightly dry, about 5 minutes. | -
| 4 | Add vegetables, and cook until heated through, about 3–5 minutes. | -
| 5 | Add rice and chicken. Toss well, and cook until heated through, about 5–7 minutes. | -
| 6 | Add soy sauce and sesame oil. Toss to incorporate, and serve. | Note: Substitute cooking spray for vegetable oil and save calories and fat. |
This recipe is best prepared with leftover cold rice. If you don’t have leftover cooked vegetables or chicken, see basic cooking instructions. _______________
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