1 lb. skinned boned chicken breast, cut into thin strips
2 garlic cloves, minced
2 tbsp. oil
1 lg. red pepper, cut into strips
1 lg. green pepper, cut into strips
3/4 c. water
1/2 tsp. ginger
1 tbsp. cornstarch
1 chicken bouillon cube
3 tbsp. soy sauce
1 tbsp. sesame seed (optional)
2 c. rice, cooked

Saute chicken and garlic in oil until lightly browned, about 4 minutes. Stir in peppers; cook and stir until crisp tender, 2-3 minutes.

Combine water, cornstarch and soy sauce in small bowl, stirring until smooth. Stir into chicken mixture. Add ginger and bouillon cube. Cook and stir over medium heat until mixtures come to a boil. Cook 1 minute. Prepare rice according to package directions. Spoon chicken mixture over rice. Sprinkle with sesame seeds. Makes 4 servings.