Chicken Stir Fry On Rice Recipe

• 1 1/3 c. water
• 1/2 teaspoon salt
• 1 1/3 c. 5-minute rice
• 1 tbsp. cornstarch
• 1 tbsp. oriental sesame oil
• 1 tbsp. + 2 teaspoon soy sauce
• 3/4 c. chicken broth (See Note)
• 1 tbsp. vegetable oil
• 12 ounce. thin sliced chicken cutlets, cut cross wise into thin strips (2 c.)
• 1 teaspoon chopped garlic
• 1 (16 ounce.) bag frzn mixed broccoli, red peppers & bamboo shoots
• 1 c. 1" pcs sliced green onion

1. Bring water and salt to boil in covered medium size saucepan.
2. Stir in rice; cover, remove from heat and let stand while preparing chicken.
3. Stir cornstarch, soy sauce, sesame oil and broth in a c. till blended.
4. Heat vegetable oil in wok or possibly large, deep non-stick skillet over high heat till warm but not smoking.
5. Add in chicken and garlic, stir fry 1 minute till chicken starts to brown.
6. Stir in vegetables and green onions; cover and cook 3 to 4 min, stirring occasionally, till vegetables are warm and chicken is cooked through.
7. Stir cornstarch mix again; pour into wok and bring to a boil, stirring constantly till sauce is thick and clear.
8. Spoon over rice.
9. Makes 4 servings.
10. NOTE: If making broth with bouillon cube and warm water, let broth cold before adding cornstarch.

water, salt, cornstarch, sesame oil, chicken broth, vegetable oil, chicken cutlets, garlic, mixed broccoli, green onion

Taken from cookeatshare.com/recipes/chicken-stir-fry-on-rice-47858 (may not work)