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    Ginger Spiced Chicken

    1 pound boneless skinless chicken breasts, cut into strips
    2 tablespoons oil
    1 medium red pepper, cut into thin strips
    1 medium green pepper, cut into thin strips
    1 cup sliced mushrooms
    1 cup chicken broth
    2 tablespoons soy sauce
    4 teaspoons cornstarch
    1 teaspoon garlic powder
    1 teaspoon ground ginger
    Original Minute Rice
    1/3 cup cashews or peanuts (optional)


    Stir-fry chicken in hot oil in large skillet until browned. Add peppers and mushrooms. Stir-fry until peppers are crisp-tender.

    Mix broth, soy sauce, cornstarch, garlic powder and ginger. Add to skillet. Bring to boil. Boil 1 minute.

    Meanwhile, prepare 4 servings rice as directed on package, omitting margarine and salt. Serve chicken and vegetables over rice. Sprinkle with cashews or peanuts, if desired.

    Makes 4 servings

    This recipe created by Kraft Foods.

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