2 tbsp. vegetable oil
8 oz. boneless skinned chicken breast, sliced into strips
1/2 lg. sweet 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 can (16 oz.) early peas

Heat large non-stick skillet over medium heat. Add 1 tablespoon oil. Add chicken, red pepper and green onion; cook 5 minutes until chicken is cooked through. Remove to plate. Heat remaining tablespoon oil in skillet. Add rice; cook 1 minute. Stir in soy, vinegar, peas; cook 1 minute. Stir in chicken and vegetable mixture, covered 1 cup brown rice in 2 1/2 cups water for 45 minutes.