Oriental Chicken

• 1 lb. boneless chicken breast, cut in 2-inch strips
• 2 cans Campbell's chicken broth
• 1/2 c. raw regular rice
• 1/2 c. sherry
• 2 Tbsp. soy sauce
• 1 large clove garlic, minced
• 1/4 tsp. ground ginger
• 1 (10 oz.) pkg. frozen broccoli spears, partially thawed and cut in half
• 2 c. diagonally sliced carrots
• 1 c. diagonally sliced green onions
• 1 can (about 8 oz.) bamboo shoots, drained

1. In
2. large
3. saucepan
4. lightly
5. brown chicken in 2 tablespoons salad oil.
6. Add broth, rice, sherry, soy sauce, garlic and ginger.
7. Bring to boil;
8. reduce heat, cover and simmer 15 minutes. Add remaining ingredients.
9. Simmer 5 minutes more or until
10. done. Stir occasionally.
11. Stir 1/2 cup water into 3 or 4
12. tablespoons cornstarch
13. until
14. smooth.
15. Stir into chicken; cook, stirring until thickened.

chicken breast, campbells chicken, regular rice, sherry, soy sauce, clove garlic, ground ginger, frozen broccoli, carrots, green onions, bamboo shoots

Taken from www.cookbooks.com/Recipe-Details.aspx?id=713992 (may not work)