Chinese Chicken and Rice

 

 

1 pound boned chicken breasts, cut into strips

1 garlic clove, crushed

2 tablespoons oil

3 tablespoons soy sauce

1 tablespoon cornstarch

13-3/4 oz. can ready-to-serve chicken broth

2 large carrots, diagonally sliced into thin strips

1 cup snow pea pods or 1 cup broccoli florets

14 oz. can baby cob corn, drained

2 scallions, diagonally sliced into 1/2-inch pieces

3/4 to 1 teaspoon ground ginger

1-1/2 cups instant rice

 

Directions

 

In a large skillet, cook the chicken and garlic, stirring frequently, in the hot oil until chicken is lightly browned.

 

In a small bowl, combine the soy sauce and the cornstarch. Stir mixture into the cooked chicken mixture.

 

Add in the chicken broth, carrots, cob corn, scallions and the ginger, stirring to blend. Continue cooking and stirring until mixture becomes thick and reaches a full boil.

 

Add in the rice, stirring to blend. Cover and remove pan from heat. Let stand for 5 minutes. Fluff mixture with a fork.

 

Makes 4 servings.