1 lb. skinned, deboned chicken breasts, cut into strips
1 med. onion, chopped
2 garlic cloves, crushed
2 tbsp. butter
1 tbsp. cornstarch
1 can (13 3/4 oz.) chicken broth
1 lg. carrot (slice diagonally)
2 tbsp. soy sauce
1 c. snow peas
3 tbsp. parsley, chopped
1/8 tsp. ginger
1 3/4 c. dry Minute Rice
1/2 tsp. salt

Saute chicken, onion and garlic in butter until chicken is lightly browned, about 10 minutes. Stir in cornstarch and cook 1 minute. Add broth, carrot, soy sauce, salt, pepper and ginger. Bring to full boil.

Stir in pea pods, parsley and rice. Cover; remove from heat. Let stand 5 minutes. Fluff with fork. Serves 4. Also good with broccoli, fresh mushrooms and bok choy added.