Chicken Stir-Fry With Yellow Rice

Makes 6 servings

1 tablespoon extra-virgin olive oil, divided

2 eggs, lightly beaten

2 (9-ounce) packages cooked chicken breast strips (or leftover chicken)

1/2 medium onion, finely chopped

1 1/2 cups frozen mixed vegetables (corn, carrots, peas and cut green beans), thawed

1/4 cup hoisin sauce

4 cloves garlic, finely chopped

1 tablespoon soy sauce

1 (10-ounce) package yellow rice mix

Heat 1 teaspoon oil in a large nonstick skillet on medium-high. Add eggs, swirling to coat pan in a thin layer. Cook 2 minutes without stirring until eggs are set. Using a spatula, transfer eggs to a plate; chop finely and set aside. Heat remaining oil in same skillet. Add chicken. Cook 1 minute, stirring occasionally, until slightly browned on both sides. Add onion.

Cook 3 minutes or until softened. Stir in vegetables, hoisin sauce, garlic and soy sauce. Continue cooking 5 minutes, stirring occasionally, until vegetables begin to soften. Add yellow rice mix and 2 cups water and stir to combine. Bring to a boil, then reduce heat to medium-low. Simmer, covered, about 25 minutes or until the rice is tender and water is absorbed. Remove skillet from heat and gently stir reserved eggs into rice.

Per serving: 384 calories, 34 grams protein, 7 grams fat (17% calories from fat), 1.7 grams saturated fat, 45 grams carbohydrate, 134 milligrams cholesterol, 826 milligrams sodium, 2 grams fiber.