2 boneless chicken breasts
1/2 pkg. frozen carrots
1/2 pkg. frozen broccoli
1 stalk celery
1/2 med. onion
1 sm. bell pepper
3 1/2 c. chicken broth
2 green onions
3 c. instant rice
Salt & pepper
1/4 tsp. garlic
1 tbsp. butter
1 1/2 tbsp. cornstarch
1/8 c. water
1/8 tsp. accent
1 tbsp. corn oil

Cut chicken into 1 inch strips. Spray pan with non-stick spray. Place chicken into large pan and brown over medium heat. Add dash of salt and pepper, also garlic powder. Move to side of pan. Add raw vegetables until seared, stirring occasionally, adding butter. Add frozen vegetables and 1 1/2 cups chicken broth. Mix vegetables and chicken together. Cover and steam for 10 minutes or until bubbling. Thicken with cornstarch. (Dissolve in cold water first.)

In separate skillet, cut up onion blades into oil. Add rice, stirring. Add 2 cups chicken broth and salt and pepper to taste. Cover and cook for 15 minutes on medium heat. Optional: Bean sprouts, bamboo shoots and sliced water chestnuts, add just before serving. Serves 4.