Stir-Fry Chicken - cooking recipe

Ingredients

4 boneless, skinless chicken breasts, cubed into small pieces
1 onion, chopped coarsely
1 c. celery, chopped
1 c. bell pepper, chopped
1 carrot, thinly sliced
1 clove garlic, minced
1 tsp. ginger root, minced
1 1/2 c. long grain rice
soy sauce

Preparation

Cook long grain rice according to package directions.
Saute cubed chicken in skillet or wok in approximately 1 tablespoon oil until tender.
Add vegetables, garlic and ginger to chicken and steam for 5 to 10 minutes until the vegetables are tender-crisp. Remove from heat; add rice.
Stir and sprinkle soy sauce into rice and chicken mixture until seasoned or light brown.