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.