3/4 lb. boneless chicken breasts, cut into strips
1 clove garlic, minced
2 tsp. oil
1 1/4 c. chicken broth
2 tbsp. lite soy sauce
1/2 tsp. ground ginger
1 1/2 c. brown rice
1/2 c. water
1 tbsp. cornstarch
2 c. (1/2 pkg.) Birds Eye farm fresh broccoli, red peppers, bamboo shoots & mushrooms, combined

Cook and stir chicken and garlic in hot oil in skillet until browned. Add broth, soy sauce and ginger. Bring to a boil. Stir in rice, reduce heat and simmer 5 minutes. Mix water and cornstarch. Add to rice with vegetables, bring to a boil to thicken. Remove from heat and let stand 5 minutes. 4 servings.