Here’s an easy dinner recipe that rates high in all categories that matter to me: It’s quick and easy, healthful and ethnic.

It’s not going to rate among the finest Asian chicken dishes you’ve ever had, necessarily, but for a busy weeknight meal that feeds a family you can’t beat it. The recipe suggests using Jasmine rice, which always complements Asian food so nicely.

I’m a nut about using brown rice, however, because it’s a high-fiber complex carb and I substitute it for white rice in all my recipes. In this one, it works just fine. I also upped the spices a bit. The first time I tried it I found it a little bland, so I added Chinese Five Spice powder, minced garlic and 1 teaspoon of salt.

If you’re really pressed for time and don’t mind spending a little extra money, use chicken tenders instead of chicken breasts. You can stir-fry the tenders whole, saving yourself the time and trouble of having to slice the breasts and sanitize the cutting board and knife.