Peanut and chicken stir fry
1 garlic clove, minced
1 tsp. fresh ginger, grated
2 tsp. olive oil
1 Tbsp. low-sodium soy sauce
2 cups frozen stir fry vegetables
3/4 cup 90-second microwavable brown rice (option: cook brown rice ahead and freeze in 1-serving portions, take 2 portions out of freezer and warm in microwave)
1/4 cup chopped rotisserie chicken breast (no skin)
2 Tbsp. chopped peanuts Saute garlic and ginger in oil and soy sauce for 1 minute.
Add vegetables, rice and chicken and saute until vegetables are thawed, about 8 minutes.
Top with peanuts. | 
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