Take 1lb thin chicken breasts and slice into small strips. Heat olive oil in a big skillet and stir fry the chicken (seasoned with S&P) until just starting to brown.
Meanwhile, boil two bags of brown rice according to directions (I used HEB boxed rice bags).
I used a pre-made stir fry vegetable package (broccoli, carrots and snowpeas) from the produce section and added the entire contents to the skillet with the chicken and seasoned (I used Bill's Seasoning). I also added half a chopped white onion.
Stir fry until the veggies are tender.
Open the bags of brown rice and add to the chicken and veggies, press down, and let it sit a few minutes while the rice browns a bit, then stir and do the same again. Pour soy sauce over the entire mixture each time, being careful to taste and not over season.
(I scrambled a couple of eggs in another pan, since I don't like eggs, and stirred them in after I got my plate served!)
Note: Continue to season and taste this dish - careful to not get it too salty!
Serve with a slice of wheat toast!
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