This recipe is based on a Taste of Home recipe I found when I was trying to decide what to do with some leftover brown rice. You can find the original recipe here. My adaptation is below.
1/8 cup of light soy sauce
2 splenda packets
1/2 TBSP white vinegar
1/2 TBSP ketchup
1/4 tsp ground ginger
1 cloves minced garlic (I used the kind that comes already chopped up)
1/2 cup canned pineapple
3/4 cup brown rice (preferably cooled to make stir frying easier)
6 oz. of cooked chicken breast cut into strips (I used a whole package of Tyson fully cooked southwestern chicken strips)
handful of baby spinach
1/4 cup of onions
Mix the first 6 ingredients in a small bowl and set aside. Spray a skillet with cooking spray and add garlic and onions. Cook, stirring occasionally for about a minute or until the onion begins to get translucent. Add the chicken, spinach, and pineapple. Stir until the spinach has started to wilt. Add the brown rice and stir until all the ingredients are well mixed and the rice is warm. Add the sauce and stir to coat everything. Serve and enjoy!
I was a bad
dieter lifestyle changer and I failed to measure some of the ingredients, but I did estimate the calorie information for my version of the dish. I did not include the ingredients like Splenda and white vinegar that do not have calories. Here is a screenshot from the MyFitnessPal app.