1 lb. chicken breasts, cut into cubes or strips
2 tbsp. oil
4 c. vegetables (broccoli plus your choice of peapods, water chestnuts, pepper strips, mushrooms, bamboo shoots, etc.)
1 1/2 c. chicken broth
3 tbsp. soy sauce
2 tbsp. cornstarch
2 tsp. brown sugar
1 tsp. garlic powder
3/4 tsp. ground ginger
1 1/2 c. Minute rice

Mix broth, soy sauce, cornstarch, brown sugar, garlic powder and ginger. Set aside. Put water on to boil for rice. In wok (or large skillet over low heat), heat oil and stir-fry the chicken until browned. Add vegetables, stir-fry until tender but do not over cook. Add the broth mixture, bring to boil and boil one minute. Meanwhile prepare the rice and serve the chicken dish over it.

Makes 4 servings.