3/4 lb. boneless chicken breast, cut in strips
1 garlic clove, minced
2 tsp. oil
1 1/4 c. chicken broth
2 tbsp. lite soy sauce
1/2 tsp. ground ginger
1 1/2 c. minute instant brown rice
1/2 c. water
1 tbsp. cornstarch
2 c. (1/2 pkg.) some frozen vegetable combination

Cook and stir chicken and garlic in hot oil in skillet until browned. Add broth, soy sauce and ginger. Bring to a boil. Stir in rice; reduce heat and simmer 5 minutes. Mix water and cornstarch. Add to rice with vegetables; bring to a boil to thicken. Remove from heat and let stand for 5 minutes. Makes 4 servings.