Riz Tom Yum au poulet

In a large skillet, heat a little olive oil over medium-high heat. Cook the chicken, 4 to 5 minutes, until no longer pink inside.

Add the mixed frozen vegetables and continue cooking for 4 to 5 minutes, turning the chicken halfway through cooking.

Add the Tom Yum paste and cook for 1 minute while stirring.

Add the Haiku Steamed Rice and cook for 3 to 4 minutes while stirring. Add lime juice and sugar. Stir.

When ready to serve, garnish with green onions.