Chicken Stir-fry

I'm pretty sure it doesn't get any easier than this homemade dish that easily serves 4! Serve it with an eggroll (found in your grocer's freezer case) and you have a complete Asian-inspired meal. And, hey--there are so many good-for-you ingredients in this one, too! The vegetable mix I used includes broccoli and pea pods, and something else that I'm not sure about!

You need:

1. 1 tbsp vegetable oil
2. 12 oz. package fresh stir-fry veggies (produce section)
3. 1 red bell pepper, cut into strips
4. 1/2 cup sliced purple onion
5. 1 lb. chicken, cut into small pieces
6. 4 cups cooked whole-grain or white rice
7. 1/2 cup orange juice
8. 1/3 cup teriyaki sauce
9. 1 tspn soy sauce
10. 2 squirts of ketchup
11. 1 tspn corn starch

You do:

1. Heat oil in large skillet or saucepan over medium heat.
2. Add vegetables to pan (bell pepper, onion, and stir-fry mix). Cook for 5 minutes, or until veggies are slightly tender. (If you so desire, you can add a can of mini corn, or carrot matchsticks at this point as well.)
3. Add chicken to pan with veggies. Stir frequently and cook about 8 minutes, or until all chicken is cooked.
4. Meanwhile, whisk together orange juice, teriyaki sauce, soy sauce, ketchup, and cornstarch.
5. Once chicken is cooked, add juice mixture to pan.
6. Bring to a boil and then reduce heat to low.
7. Allow mixture to simmer, tossing from time to time, for about 5 minutes.
8. Serve over rice and enjoy!

Nam! Nam!