Chicken Stir Fry and Yellow Rice

Heat 1 teaspoon of oil in a 12" non-stick skillet over medium-high heat. Add the eggs, swirling to coat the pan in a thin layer. Cook, without stirring, until the eggs are set, approximately 2 minutes. Using a spatula, transfer the eggs to a plate. Finely chop them and set aside.

Heat the remaining 2 teaspoons of oil in the same skillet. Add the carved chicken breast strips. Cook, stirring occasionally, until slightly browned on both sides, about 1 minute. Add the onion to the skillet. Cook until soft, stirring occasionally for approximately 3 minutes. Stir in the vegetables, hoisin sauce, garlic and soy sauce. Continue cooking with an occasional stir, until the vegetables begin to soften, about 5 minutes more.

TIP: If you prefer to use fresh vegetables, substitute frozen ingredients with 1 medium carrot peeled and diced small; 1 ear of corn, kernels removed from cob; 1/3 cup fresh peas and 1/3 cup stemmed and roughly chopped fresh green beans.

Add the contents of the yellow rice mix and 2 cups water to the skillet, and stir to combine. Bring to a boil, then reduce heat to medium-low. Simmer, covered, until the rice is tender and the water is absorbed, approximately 25 minutes. Remove the skillet from the heat and gently stir the reserved eggs into the rice.

Serve warm.

On plastic cutting board, slice chicken breast into strips.

Heat 1 teaspoon of oil in a 12” non-stick skillet over medium-high heat. Add the eggs, swirling to coat the pan in a thin layer. Cook, without stirring, until the eggs are set, approximately 2 minutes. Using a spatula, transfer the eggs to a plate. Finely chop them and set aside.

Heat the remaining 2 teaspoons of oil in the same skillet. Add the chicken breast strips. Cook, stirring occasionally, until slightly browned on both sides, about 3 to 5 minutes. Add the onion to the skillet. Cook until soft, stirring occasionally for approximately 3 minutes. Stir in the vegetables, hoisin sauce, garlic and soy sauce. Continue cooking with an occasional stir, until the vegetables begin to soften, about 5 minutes more.

Add the contents of the yellow rice mix and 2 cups water to the skillet, and stir to combine. Bring to a boil, then reduce heat to medium-low. Simmer, covered, until the rice is tender and the water is absorbed, approximately 25 minutes. Remove the skillet from the heat and gently stir the reserved eggs into the rice.

Serve warm.

Heat 1 teaspoon of oil in a 12” non-stick skillet over medium-high heat. Add the eggs, swirling to coat the pan in a thin layer. Cook, without stirring, until the eggs are set, approximately 2 minutes. Using a spatula, transfer the eggs to a plate. Finely chop them and set aside.

Heat the remaining 2 teaspoons of oil in the same skillet. Add the chicken breast tenderloins. Cook, stirring occasionally, until slightly browned on both sides, about 3 to 5 minutes. Add the onion to the skillet. Cook until soft, stirring occasionally for approximately 3 minutes. Stir in the vegetables, hoisin sauce, garlic and soy sauce. Continue cooking with an occasional stir, until the vegetables begin to soften, about 5 minutes more.

Add the contents of the yellow rice mix and 2 cups water to the skillet, and stir to combine. Bring to a boil, then reduce heat to medium-low. Simmer, covered, until the rice is tender and the water is absorbed, approximately 25 minutes. Remove the skillet from the heat and gently stir the reserved eggs into the rice.

Serve warm.