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.