1 lb. skinned boned chicken breast, cut into thin strips
2 garlic cloves, minced
2 tbsp. oil
1 lg. red pepper, cut into thin strips
1 lg. green pepper, cut into thin strips
1 c. sliced mushrooms
3/4 c. water
1 tbsp. cornstarch
3 tbsp. soy sauce
1/2 tsp. ground ginger
1 chicken bouillon cube
1 pouch Minute Boil in Bag Rice, cooked
1/3 c. cashews or peanuts
1 tbsp. sesame seed (optional)

Saute chicken and garlic in oil until lightly browned, about 4 minutes. Stir in peppers and mushrooms. Cook and stir until crisp-tender, 2 to 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 mixture thickens and comes to a boil. Cook 1 minute. Spoon over rice and sprinkle with nuts and sesame seeds. Makes 4 servings.