Chicken Fried Rice

• 1 pound boneless, skinless chicken breast, cut into 1-inch pieces
• 1/4 cup low-sodium soy sauce
• 3 tablespoons vegetable oil
• 1 onion, halved and sliced
• 1 pound frozen stir-fry vegetables, thawed, patted dry
• 2 cloves garlic, minced
• 2 tablespoons grated fresh ginger
• 2 cups cooked brown rice from Stuffed Peppers

1. Toss chicken with 1 Tbsp. soy sauce. Place a large skillet over high heat. Add 1 Tbsp. oil, then onion; stir-fry until onion starts to brown, about 1 minute. Add chicken; stir-fry until cooked through, 5 to 6 minutes. Transfer mixture to a bowl. Add 1 Tbsp. oil to skillet. Stir-fry vegetables for 2 minutes. Transfer to bowl with chicken.
2. Add 1 Tbsp. oil, garlic and ginger to skillet; stir-fry for 30 seconds. Add rice; cook for 2 minutes. Add chicken, vegetables and remaining soy sauce; cook 1 minute longer. Serve immediately.

chicken, soy sauce, vegetable oil, onion, vegetables, garlic, ginger, brown rice

Taken from www.myrecipes.com/recipe/chicken-fried-rice-3 (may not work)