2 tbsp. vegetable oil
8 oz. boneless chicken breasts, sliced into strips
1/2 lg. sweet red pepper, chopped
1/2 c. green onions, chopped
3 c. cooked brown rice
2 tbsp. light soy sauce
1 tbsp. wine vinegar
1 c. frozen peas, thawed

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

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