Lemon Basil Chicken And Vegetables

• 1 cup uncooked brown rice
• 4 (1 lb) boneless skinless chicken breasts
• 1/4 teaspoon pepper
• 1/4 teaspoon garlic powder
• 1 medium onion, cut into thin wedges
• 1 (1 lb) bag frozen vegetables (baby green beans and carrots)
• 3/4 cup water
• 1/2 cup lemon basil stir-fry sauce
• 1 teaspoon cornstarch

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

brown rice, chicken breasts, pepper, garlic, onion, frozen vegetables, water, lemon basil, cornstarch

Taken from www.food.com/recipe/lemon-basil-chicken-and-vegetables-296726 (may not work)