|10 ounces (1 package) frozen cooked brown rice||1/2 cup slivered red bell pepper or packaged diced bell pepper mix|
|2 teaspoons dark sesame oil, divided||1/2 cup packaged matchstick carrots|
|3/4 pound chicken tenderloins, cut crosswise into 1/2-inch pieces||2 tablespoons low-sodium soy sauce|
|2 cups packaged angel-hair slaw||1 teaspoon bottled or fresh grated ginger|
Cook rice according to package directions. Heat 1 teaspoon oil in a nonstick wok or large skillet over medium-high heat.
Add chicken and stir-fry until cooked through, about 4 minutes. Remove from wok. Add remaining 1 teaspoon oil to wok; add slaw, peppers, carrots, and ginger. Stir-fry until just tender, 2 to 3 minutes.
Return chicken to wok; add rice and soy sauce. Stir-fry until hot and well combined, about 2 minutes. Makes 4 servings.
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