1 c. long grain rice
2 Tbsp. canola oil
1 1/2 lb. boneless skinless chicken breast, cut into 1/2-inch pieces
1 tsp. salt
2 red bell peppers, chopped
1/2 onion, diced
1 Tbsp. diced ginger
1 Tbsp. minced garlic
3 Tbsp. chopped cilantro
1 c. slivered almonds
Place rice in a small saucepan with 2 cups water. Bring to a boil, cover, reduce to Low and simmer 12 minutes.
While rice is cooking, preheat a medium sauté pan to Medium- High. Add oil and chicken (seasoned with salt and pepper) to hot pan and sauté quickly until done, approximately 5 minutes.
Add remaining ingredients (reserving almonds for garnish) and cook 5 minutes.
Remove from heat. Serve chicken over rice and garnish with slivered almonds.
Calories: 380, Total Fat: 17g, Saturated Fat: 2g, Sodium: 125mg, Carbohydrates: 32g, Dietary Fiber: 4g, Protein: 33g