Non-vegetarian. Served as main course.

British

3 cups water, divided

5 teaspoons chicken stock

2 cups instant long grain white rice

2 tablespoons vegetable oil, divided

1 pound boneless skinless chicken breasts, cut into strips

4 cups assorted cut-up vegetables (such as red bell pepper, carrots, celery and green onion)

2 teaspoons cornstarch

0.5 teaspoon garlic powder

0.25 teaspoon ground ginger

In medium saucepan, bring 2 cups water and 3 teaspoons bouillon to a boil. Add rice to water and prepare as package directs. Meanwhile, in large skillet or wok over high heat, heat 1 tablespoon oil. Add chicken and stir-fry until no longer pink; remove and set aside. Add remaining oil to skillet. Add vegetables and stir-fry 5 minutes or until crisp-tender. Return chicken to skillet or wok. In bowl, combine remaining water, bouillon, cornstarch, garlic powder and ginger; pour over chicken and vegetables. Bring sauce to a boil, reduce heat and simmer 5 minutes or until thickened. Serve over rice.

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