2 tbsp. oil
8 oz. boneless, skinned chicken breast, sliced into strips
1/2 lg. red pepper, chopped
1/2 c. chopped green onion
3 c. cooked brown rice
2 tbsp. light soy sauce
1 tbsp. rice wine vinegar
1 c. peas

Heat large non-stick skillet over medium heat. Add 1 tablespoon oil. Add chicken, pepper, onions; cook 5 minutes until chicken is cooked through. Remove to plate. Heat remaining oil in skillet. Add rice, cook 1 minute. Stir in soy, vinegar, peas; cook 1 minute. Stir in chicken and vegetable mixture.

Simmer, covered 1 cup brown rice in 2 1/2 cups water for 45 minutes.