Ingredients:
1 cup uncooked regular long-grain white rice
2 cups water
2 tablespoons olive or vegetable oil
1 lb boneless skinless chicken breasts, cut into 1-inch pieces
1 large onion, chopped (1 cup)
2 medium yellow summer squash, cut in half lengthwise, then cut crosswise into 1⁄2-inch pieces (about 2 cups)
4 oz fresh sugar snap peas (about 1 cup)
2 cloves garlic, fi nely chopped
1⁄2 cup stir-fry sauce
1 large tomato, chopped (1 cup)

Method:
1 Cook rice in water as directed on package.

2 Meanwhile, in 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Add chicken; cook 6 to 8 minutes, stirring occasionally, until no longer pink in center. Remove chicken from skillet; cover to keep warm.

3 In same skillet, heat remaining 1 tablespoon oil. Cook onion, squash and peas in oil 5 minutes, stirring occasionally.

4. Add garlic; cook 1 minute longer. Add stir-fry sauce and chicken; cook 2 to 3 minutes longer or until thoroughly heated. Remove from heat. Stir in tomato. Serve over rice.

easy variation:
This recipe can be altered to fit any family’s taste buds. Just substitute 4 cups of your favorite chopped fresh vegetables for the onion, squash and sugar snap peas.

Summer chicken stir-fry