1 1/3 c. water
1/2 tsp. salt
1 1/3 c. 5-minute rice
1 tbsp. cornstarch
1 tbsp. oriental sesame oil
1 tbsp. + 2 tsp. soy sauce
3/4 c. chicken broth (See Note)
1 tbsp. vegetable oil
12 oz. thin sliced chicken cutlets, cut cross wise into thin strips (2 c.)
1 tsp. minced garlic
1 (16 oz.) bag frozen mixed broccoli, red peppers & bamboo shoots
1 c. 1" pieces sliced green onion

Bring water and salt to boil in covered medium size saucepan. Stir in rice; cover, remove from heat and let stand while preparing chicken. Stir cornstarch, soy sauce, sesame oil and broth in a cup until blended. Heat vegetable oil in wok or large, deep non-stick skillet over high heat until hot but not smoking. Add chicken and garlic, stir fry 1 minute until chicken starts to brown. Stir in vegetables and green onions; cover and cook 3 to 4 minutes, stirring occasionally, until vegetables are hot and chicken is cooked through. Stir cornstarch mixture again; pour into wok and bring to a boil, stirring constantly until sauce is thick and clear. Spoon over rice. Makes 4 servings. NOTE: If making broth with bouillon cube and hot water, let broth cool before adding cornstarch.