Serves: 6

- 1 tablespoon canola or peanut oil
- 2 tablespoons light soy sauce
- 2 teaspoons cider vinegar or lemon juice
- 2 teaspoons splenda
- 1/2 teaspoon Chinese five-spice powder
- 1/4 teaspoon crushed red pepper flakes
- 3 cloves garlic, minced
- 1-1/2 cups chopped fresh broccoli
- 1/2 cup thinly sliced carrot
- 1-1/2 cups diced cooked chicken
- 1 large egg, lightly beaten
- 4 green onions with green tops, sliced diagonally
- 3 cups cooked brown rice

Heat a non-stick wok or large skillet; add the oil and coat
the surface. Add the soy sauce, vinegar, splenda, five-spice
powder, garlic and red pepper flakes. Cook over medium heat
for 1 minute.

Add the broccoli and carrot; stir-fry 2 to 3 minutes. Add
the chicken, egg, and green onions; stir-fry until the egg
is cooked.

Add the rice and toss to mix well; cook until the rice is
heated through.