1 lb. boneless chicken breasts, cut into strips
1 tsp. garlic
2 tbsp. oil
3 tbsp. soy sauce
1 (13 3/4 oz.) can chicken broth
1 1/2 c. Minute Rice
1 can sliced carrots
1 c. snow pea pods
1 (14 oz.) can baby corn, drained
1 sm. onion, chopped
1 tsp. ground ginger

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