2/3 c. rice
1 1/3 c. cold water
1 whole chicken breast
1 1/4 c. fresh or frozen vegetables
1 tbsp. vegetable oil
1/4 tsp. salt
1/4 tsp. pepper
1/2 tsp. cornstarch
2 tbsp. soy sauce
1/2 tsp. ginger
1 tsp. garlic powder

Combine rice and water in saucepan. Bring to boil, then reduce heat to low. Cook until all water is absorbed. Don't stir the rice or leave the lid off. While rice is cooking, debone and cut chicken into 1-inch cubes. This takes approximately 10 minutes.

Mix the chicken with the salt, pepper, and cornstarch. Chop up fresh vegetables or take frozen package from freezer. Heat oil in fry pan. Add seasoned chicken and stir quickly for 2 minutes or until the chicken turns white. Add vegetables and remaining seasonings.

Cook 5-7 minutes. Add cooked rice and stir-fry for 1-2 minutes. Cover until ready to serve. (Makes 4 servings - 254 calories per 1 cup serving.)

Broccoli, cauliflower, carrots, onions, mushrooms.