1 cup brown rice, cooked according to directions
2 chicken breasts, cut into one inch cubes
1/4 teaspoon garlic salt
1/4 teaspoon lemon pepper
1/8 teaspoon black pepper
1 tablespoon canola oil
1 teaspoon garlic
1/4 cup fresh basil cut into thin strips
2 tablespoons hoisin sauce
1/4 cup pico de gallo or salsa
12ounce bag of frozen veggies ( I used an Asian medley - pea pods, broccoli, carrots, and water chestnuts)
Sprinkle garlic salt, lemon pepper, and black pepper on diced chicken. Heat oil in a large skillet, then add garlic and chicken. Cook until chicken is no longer pink. Add basil, hoisin sauce, pico de gallo, and bag of frozen veggies, cook until veggies are heated.
Serve over rice and enjoy.