Easy Chicken and Veggie Stir-Fry with Rice - KNEP - Kentucky Nutrition Education Program

Ingredients

• 1 tablespoon canola oil
• 16- to 24-ounce package of stir-fry vegetables, frozen
• 1/2 cup sweet and sour sauce (packaged or using the recipe at the end)
• 2 cups brown rice, cooked using package directions or use our recipe
• 2 cups cooked chicken, chopped (cooked frozen strips/pieces, cooked leftovers, or cook your own with our recipe)