1 pkg. Chung King stir fry rice
4 chicken breast halves (can use more)
1 can (14 1/2 oz.) clear chicken broth
1 lg. pkg. (20 oz.) frozen broccoli
1/2 can water chestnuts
1/2 sm. can mushrooms
Salt & pepper to taste
Ginger
Cornstarch
1 tbsp. brown sugar
Soy sauce

Cut chicken breasts into bite-size pieces and stir fry in wok or electric skillet in a very small amount of oil (1 tablespoon). When tender add the chicken broth, broccoli, mushrooms, salt and pepper; mix well. Sprinkle small amount of ginger over this and add the brown sugar. Simmer until tender. Sprinkle on soy sauce to taste, stir 1-2 tablespoons cornstarch mixed in very small amount of water, stirring until slightly thickened.

Meanwhile prepare rice according to package directions. Serve with this rice and egg rolls (frozen ones) thawed and heated, with sweet `n sour sauce and if you like, hot tea.