Chicken Stir-Fry with Veggies and Brown Rice
Serves: 4
  • Olive oil
  • 1 pound chicken tenders, cut into bite-size pieces
  • 4 handfuls of raw veggies from crudité platter, chopped***
  • Cooked brown rice
  • Low-sodium soy sauce or tamari sauce (tamari sauce is gluten-free)
  1. In a large skillet, sauté chicken tenders in olive oil over medium heat until done and no longer pink inside, about 5-7 minutes.
  2. Remove from pan to a plate. Set aside.
  3. Add a bit more olive oil to the same pan.
  4. Sauté the chopped veggies until desired doneness.
  5. Add cooked brown rice to the veggies, and a splash of the soy or tamari sauce.
  6. Place the reserved chicken back into the pan with the veggies and rice and mix.
  7. Serve.
*** To make a crudité platter, see instructions under Crudité Platter.
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