Thai Chicken Stir-Fry

Ingredients

• 1  cup  long-grain white rice
• 2  tablespoons  vegetable oil
• 1  carrot, peeled, cut into thin strips
• 1  red bell pepper, thinly sliced
• 1  small onion, sliced
• 1  cup  snow peas
• 1  cup  sliced shiitake or button mushrooms
• 1  small red chili, minced
• 1  clove garlic, chopped
• 1  2- to 2 1/2-pound rotisserie chicken, meat sliced
• 1/4  cup  low-sodium soy sauce
• 1/4  cup  fresh lime juice
• 1  tablespoon  fish sauce
• 2  scallions, sliced
• 1/2  cup  cilantro leaves
• 1  lime, quartered

Directions

1. Cook the rice according to the package directions.
2. Heat the oil in a wok or a large nonstick skillet over high heat. Add the carrot, bell pepper, onion, snow peas, mushrooms, chili, and garlic.
3. Cook, tossing, until the vegetables are just tender, 4 to 7 minutes.
4. Add the chicken, soy sauce, lime juice, fish sauce, and scallions and cook, tossing, until heated through. Serve with the rice, cilantro, and lime wedges.