Vegetable-Chicken Stir Fry

VEGETABLE-CHICKEN STIR FRY

1 cup uncooked long-grain white rice
2 cups water
1 cup chicken broth
1 Tbsp. oyster sauce
1/2 tsp. sugar
3 tsp. cornstarch
3/4 lb. chicken breast strips for stir-frying
1/2 tsp. ginger
1/4 tsp. salt
1 Tbsp. oil
1 cup fresh snow pea pods
1 cup fresh mushrooms, sliced
1/2 medium red bell pepper, cut into 2x1/4-inch strips
1 garlic clove, minced

Cook rice in water as directed on package. Meanwhile, in small bowl, combine broth, oyster sauce, sugar and 2 tsp. of the cornstarch; blend well. Set aside. In medium bowl, combine chicken, ginger, salt and remaining 1 tsp. cornstarch; mix gently to coat. Set aside. Heat oil in wok or large nonstick skillet over high heat until hot. Add chicken mixture; cook and stir 3 minutes. Add pea pods, mushrooms, bell pepper and garlic; cook and stir 3 minutes or until chicken is no longer pink in center. Add broth mixture; cook an additional 1 to 2 minutes or until sauce is slightly thickened and vegetables are crisp-tender. Serve over rice. Makes 4 servings.

Recipe from Betty Crocker.