Far East Chicken

• 2 1/4 c. fast cook rice
• 2 whole chicken breasts, boned and skinned
• 2 tsp. vegetable oil
• 2 medium zucchini, cut into 1/2-inch slices
• 2 Tbsp. soy sauce
• 1/2 c. water
• 1 Tbsp. cornstarch
• 1/2 c. onion, chopped
• pinch of garlic salt

1. Prepare rice according to package directions, omitting butter and salt.
2. Cut chicken into 1 1/2 x 1/2 x 1/2-inch strips.
3. Heat oil in large nonstick skillet.
4. Add chicken and garlic salt.
5. Cook and stir over medium-high heat for 2 to 3 minutes.
6. Add zucchini and soy sauce.
7. Cover and cook until zucchini is crisp-tender, 2 to 3 minutes.
8. Combine water and cornstarch; add to skillet. Cook, stirring frequently, until mixture is thickened and clear, 2 minutes.
9. Stir onion into hot cooked rice.
10. Serve chicken mixture over rice.
11. Makes 4 servings.

cook rice, chicken breasts, vegetable oil, zucchini, soy sauce, water, cornstarch, onion, garlic

Taken from www.cookbooks.com/Recipe-Details.aspx?id=329240 (may not work)