1 lb. chicken breasts fillets, slivered
1 garlic clove, crushed
2 tbsp. oil
1 tbsp. cornstarch
1 can (13 3/4 oz.) chicken broth
2 carrots, sliced diagonally
1 c. snow pea pods
1 can (14 oz.) baby cob corn, drained
3 tbsp. soy sauce
2 scallions, sliced diagonally
3/4-1 tsp. ground ginger
1 1/2 c. dry minute rice

Saute chicken and garlic in oil until chicken is browned, about 5 minutes. Add cornstarch and stir until blended. Stir in broth and remaining ingredients except rice. Bring to a full boil. Stir in rice. Cover; remove from heat. Let stand 5 minutes. 4 servings.