Chicken Stir-Fry On Rice - cooking recipe

Ingredients

1 1/3 c. water
1/2 tsp. salt
1 1/3 c. 5 minute rice
1 Tbsp. cornstarch
2 Tbsp. soy sauce
1 Tbsp. oriental sesame oil
3/4 c. chicken broth
1 Tbsp. vegetable oil
1 tsp. minced garlic
1 bag frozen vegetables (broccoli, red peppers, bamboo shoots and straw mushrooms)
1 c. sliced green onion
12 oz. thin sliced chicken or turkey breast, cut crosswise (2 c.)

Preparation

Bring water and salt to boil in a covered medium size saucepan.
Stir in rice.
Cover; remove from heat and let stand. Stir cornstarch, soy sauce, sesame oil and broth in a bowl until blended.
Heat vegetable oil in a wok or large, deep nonstick skillet over high heat until hot but not smoking.
Add chicken and garlic; stir-fry 1 minute, until chicken starts to brown.
Stir in vegetables and green onion; cover and cook 3 to 4 minutes, stirring occasionally, until vegetables are hot and chicken is cooked through.
Stir cornstarch mixture again.
Pour into skillet and bring to a boil, stirring constantly, until sauce is thick and clear.
Spoon over rice.