1 bunch broccoli
4 skinned chicken breasts, cut in strips
1 tsp. garlic powder
1 tbsp. cornstarch
1/2 c. cold water
1 c. cooked rice
4 green onions
1/2 c. cold water
1 tsp. garlic powder
1 tsp. chicken bouillon

In large skillet, add 1 1/2 teaspoons vegetable oil. Heat until sizzling. Add chicken; sprinkle with garlic powder, stirring until it losses its pink color. Add vegetables; stir until crisp. Mix water, cornstarch, and bouillon to make sauce. Pour into pan to heat. Serve over cooked rice.