Chicken Stir-Fry On Rice

• 1 1/3 c. water
• 1/2 tsp. salt
• 1 1/3 c. 5 minute rice
• 1 Tbsp. cornstarch
• 2 Tbsp. soy sauce
• 1 Tbsp. oriental sesame oil
• 3/4 c. chicken broth
• 1 Tbsp. vegetable oil
• 1 tsp. minced garlic
• 1 bag frozen vegetables (broccoli, red peppers, bamboo shoots and straw mushrooms)
• 1 c. sliced green onion
• 12 oz. thin sliced chicken or turkey breast, cut crosswise (2 c.)

1. Bring water and salt to boil in a covered medium size saucepan.
2. Stir in rice.
3. Cover; remove from heat and let stand. Stir cornstarch, soy sauce, sesame oil and broth in a bowl until blended.
4. Heat vegetable oil in a wok or large, deep nonstick skillet over high heat until hot but not smoking.
5. Add chicken and garlic; stir-fry 1 minute, until chicken starts to brown.
6. Stir in vegetables and green onion; cover and cook 3 to 4 minutes, stirring occasionally, until vegetables are hot and chicken is cooked through.
7. Stir cornstarch mixture again.
8. Pour into skillet and bring to a boil, stirring constantly, until sauce is thick and clear.
9. Spoon over rice.

water, salt, minute rice, cornstarch, soy sauce, sesame oil, chicken broth, vegetable oil, garlic, frozen vegetables, green onion, chicken

Taken from www.cookbooks.com/Recipe-Details.aspx?id=904697 (may not work)