1 lb. boned chicken breasts, cut into strips
1 garlic clove, crushed
2 tbsp. oil
3 tbsp. soy sauce
1 tbsp. cornstarch
1 (13 3/4 oz.) can chicken broth
2 lg. carrots, sliced into thin strips
1 c. snow pea pods
1 (14 oz.) can baby cob corn, drained
2 scallions, sliced in 1/2" pieces
3/4 - 1 tsp. ground ginger
1 1/2 c. Minute Rice

Cook and stir chicken and garlic in hot oil in large skillet until chicken is lightly browned. Mix cornstarch and soy sauce in small cup, stir into chicken. Add broth, vegetables and ginger. Cook and stir until mixture thickens and comes to a full boil. Stir in rice. Cover and remove from heat. Let stand 5 minutes. Fluff with fork. Makes 4 servings.