Chicken Stir-Fry Over Rice

• 1 lb. skinned boneless chicken breasts, cut into strips
• 1/2 medium white onion, chopped
• 1 garlic clove, minced
• 1/4 c. vegetable cooking oil, margarine or butter
• 1 (13 1/2 oz.) can chicken broth
• 1 carrot, sliced
• 1 large celery stalk, sliced
• 1/2 c. broccoli flowerets
• 1/4 c. snow pea pods
• 1/2 small can water chestnuts
• 1 1/2 c. cooked rice
• 1/2 can cream of mushroom soup

1. Cook rice according to package directions. Saute chicken, onion and garlic in oil until chicken is browned, about 4 to 5 minutes, stirring constantly. Add broth mixed with soup and veggies. Bring to a boil. add additional salt, pepper or other herbs while hot.
2. Fold in rice or spread over rice. (May vary choice of veggies as desired.)
3. Serves 4.

chicken breasts, white onion, garlic, vegetable cooking oil, chicken broth, carrot, celery stalk, broccoli flowerets, snow pea pods, water chestnuts, rice, cream of mushroom soup

Taken from www.cookbooks.com/Recipe-Details.aspx?id=609659 (may not work)