Lemon Basil Chicken And Vegetables - cooking recipe

Ingredients

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

Preparation

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