Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 10 to 12 minutes or until toasted and fragrant, stirring halfway through.
Whisk together soy sauce, vinegar, and sesame oil in a large bowl.
Prepare brown and wild rice mix according to package directions. Stir chicken, next 3 ingredients, toasted pecans, and rice into soy sauce mixture. Add pepper.
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