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6 oz Cooked chicken cut into strips (or 1 pkg Louis Rich Chicken strips)
1 tbsp Olive Oil
1 c red or green bell pepper (cut into strips or chunks)
1 c carrots (sliced lengthwise in 3 long strips)
1/4 Lemon-herb Stir-fry Sauce
3 cups cooked rice (prepare per package directions)

Heat oil in pan and cook vegetables on med heat for about 5 min or until vegetables are crisp tender. Add the chicken and the Lemon-herb sauce, mix well, cover and simmer about 2 minutes or until heated thoroughly, stirring occasionally. Spoon over cooked rice and serve (noodles may be substituted for rice if desired).

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