1 lb. chicken breast strips
2 garlic cloves, minced
1 tbsp. oil
Lg. red pepper
1 c. sliced mushrooms
3/4 c. water
1 tbsp. cornstarch
3 tbsp. soy sauce
1/2 tsp. ginger
1 chicken bouillon cube
4 c. cooked rice

Saute chicken, garlic in oil until brown, about 4 minutes. Stir in peppers, mushrooms, cook and stir until tender, 2-3 minutes. Add water and cornstarch and soy sauce in small bowl. Stir until smooth. Stir in chicken mixture. Add ginger and cube. Cook over medium heat 1 minute. Serve over cooked rice.