1 lb. chicken breast strips
2 tbsp. oil
4 c. vegetables, broccoli florets, pepper strips, sliced water chestnuts
1 1/2 c. chicken broth
3 tbsp. soy sauce
2 tbsp. cornstarch
2 tsp. brown sugar
1 tsp. garlic powder
3/4 tsp. ground ginger
1 1/2 c. Minute rice

Stir-fry chicken in hot oil in large skillet until browned. Add broccoli, pepper and water chestnuts; stir-fry until crisp-tender. Mix broth, soy sauce, cornstarch, sugar, garlic powder and ginger; add to skillet. Bring to boil; boil one minute.

Meanwhile, prepare rice as directed on package. Serve chicken and vegetables over rice.