CHICKEN STIR-FRY FEAST

Ingredients

• 1 c. raw Uncle Ben’s original converted brand rice 
• 1 lb. boneless, skinless chicken breasts 
• 3 tbsp. cornstarch, divided 
• 3 tbsp. soy sauce, divided 
• 3 tbsp. dry sherry, divided 
• 1 lg. clove garlic, minced 
• 4 tbsp. peanut oil or safflower oil, divided 
• 1 lg. carrot, julienned 
• 1 lg. green or red bell pepper, cut into strips 
• 1 lg. onion, sliced 
• 1/4 lb. fresh mushrooms, sliced 

Instructions

Cook rice according to package directions. Meanwhile, cut chicken into 1-inch square pieces; combine with mixture of 2 tablespoons cornstarch and 1 tablespoon each soy sauce and sherry, and garlic. Let stand 30 minutes. 


Mix remaining cornstarch, sherry and 2/3 cup water; set aside. Heat 2 tablespoons oil in hot wok or large skillet until hot. Add chicken and stir-fry 4 minutes; remove. Heat remaining oil in same pan. Add carrots, bell pepper and onion; stir-fry 4 minutes. Add 
mushrooms; stir-fry 30 seconds. Stir in chicken and cornstarchmixture. Cook, stirring until sauce boils and thickens. Remove from heat; stir inremaining soy sauce. Serve over rice. Makes 4 servings.