4 boneless chicken breasts
2 tbsp. vegetable oil
6 green onions, chopped
3 garlic cloves, crushed
1 (2-inch) fresh ginger root, grated
1 tsp. ground cumin
salt and pepper, to taste
1 tbsp. lemon juice
1/2 c. water

Slice chicken breasts thinly. Heat oil in a large skillet. Add chopped onion and cook 2-3 minutes until softened. Add sliced chicken to skillet. Cook until brown all over. Stir in crushed garlic, grated ginger root, cumin, salt and pepper. Cook 10-15 minutes on medium heat, stirring frequently. Add lemon juice and water. Reduce heat and simmer another 10 minutes. Serve over prepared rice.

Serves 4.

Submitted by: Vicky Davis