Stir-Fried Chicken And Rice

• 1 lb. boneless, skinless chicken, sliced in thin strips
• 6 Tbsp. Kikkoman stir-fry sauce, divided
• 1/8 to 1/4 tsp. black pepper
• 2 Tbsp. vegetable oil, divided
• 1 1/2 c. frozen peas and carrots, thawed
• 1/2 c. chopped onion
• 1/8 tsp. salt
• 3 1/2 c. cold cooked rice

1. Combine chicken and 2 tablespoons of stir-fry sauce.
2. Stir pepper into remaining stir-fry sauce and set aside.
3. Heat 1 tablespoon of oil in a hot skillet over high heat.
4. Add chicken and stir-fry 3 minutes.
5. Remove.
6. Heat remaining oil in same pan. Add peas and carrots, onion and salt; stir-fry 2 minutes.
7. Remove from heat and gently stir in rice to combine.
8. Stir in chicken and stir-fry sauce; cook and stir over medium-high heat until rice is heated and coated with sauce.
9. Excellent!

chicken, stirfry sauce, black pepper, vegetable oil, frozen peas, onion, salt, cold cooked rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=676971 (may not work)