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 courtesy of Back of the Box Recipes. www.backofthebox.com Home Page This recipe created by Kraft Foods.