1 1/3 c. water
1 1/3 c. 5 minute rice
1 tbsp. vegetable oil
1 1/2 lbs. boneless chicken, cut in strips
1 tbsp. minced garlic
1 (16 oz.) bag oriental vegetables
1 1/2 tsp. ground ginger
1 1/2 tsp. cornstarch
3 tbsp. soy sauce
3/4 c. chicken broth
1/2 c. unsalted dry roasted peanuts

In a medium size saucepan, stir rice into the boiling, salted water; cover and remove from heat. Let stand 5 minutes or until ready to serve.

Meanwhile, heat oil in large, heavy skillet. Add chicken and garlic, cook over medium heat 5 minutes, stirring until chicken is lightly browned. Add frozen vegetables, cook about 2 minutes, turn on high heat for 1 more minute. Mix soy sauce, ginger, cornstarch and broth until well blended. Pour into skillet, stir until sauce boils and thickens. Cover and simmer 2 minutes. Stir in peanuts, serve over rice. 4 servings.