1 lb chicken breasts filets, slivered
1 garlic clove, cruched
2 tbsp oil
1 tbsp cornstarch
1 2/3 cup chicken broth
2 carrots, sliced diagonally
1 cup snow peas
1 can baby corn, drained
3 tbsp soy sauce
2 green onions sliced diagonally
1 tsp ground ginger
1 1/2 cups dry Minute Rice
In large skillet over medium heat, saute chicken in oil until browned, about 5 minutes. Add cornstarch and stir until blended, Stir in broth and remaining ingredients except rice. Bring to a full boil. Stir in rice. Cover and remove from heat. Let stand 5 minutes. Makes 4 servings.
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