Sesame-Ginger Stir-Fry

Yes I know, another stir-fry recipe. I didn't realize how many different combinations you could do with stir-fry!


1 1/2 cups of Newman's Own Low-Fat Sesame-Ginger Dressing
2 boneless chicken breasts
1 1/2 cups of rice
Stir-fry vegetables


Marinate frozen chicken breasts in a small bowl of dressing overnight in the refrigerator. 


The next day when you're ready to start cooking, cube the chicken. In a medium-size frying pan over medium heat, throw in chicken and all the dressing.


In a large soup pot, fill pot half way with water. Add rice and stir-fry then start the boiling process. Once rice is tender, strain rice and veggies with a colander and place back inside the pot. Set aside.


When all the chicken turns white on the inside and is easy to cut with a fork, use a slotted spoon to take the chicken out of the pan and place it in a bowl on the side. Continue to cook down the sauce so that it becomes thicker and less watery (takes about 10 minutes). Once sauce is cooked down enough, throw it into the rice-veggie mix, along with the chicken. Stir until rice and veggies are evenly coated then you're ready to serve!