Chicken Oriental

• 4 chicken breast halves (boneless)
• 3 Tbsp. vegetable oil
• 3 Tbsp. soy sauce
• 1 c. long grain rice
• 2 c. chicken bouillon
• 1 bunch broccoli
• 2 Tbsp. sesame seed
• 1 tsp. garlic powder
• juice of 1/2 lemon (1 Tbsp.)
• 1/2 lemon, sliced

1. Slice chicken into strips.
2. Marinate in oil and soy sauce for 30 minutes.
3. While chicken is marinating, bring chicken bouillon to a boil.
4. Add rice.
5. Cover and cook for 20 minutes.
6. Clean broccoli, trim stem ends and steam or microwave.
7. Heat a heavy skillet.
8. When hot, toast sesame seed until brown, shaking the pan so they don't stick.
9. Remove seed from pan; reserve.
10. Add chicken and marinating liquid to the hot pan.
11. Stir-fry chicken quickly until opaque and juice flows golden (not red).
12. Sprinkle with garlic powder and toss with lemon juice just before serving. Arrange chicken on platter with rice and broccoli.
13. Sprinkle with sesame seed and garnish with lemon slices. Serves 3 to 4.

chicken, vegetable oil, soy sauce, long grain rice, chicken bouillon, broccoli, sesame seed, garlic powder, lemon, lemon

Taken from www.cookbooks.com/Recipe-Details.aspx?id=179959 (may not work)