Recipe Chicken and Vegetable Stir-Fry (Main Dish)

Required Ingredients:

• 3 cups water, divided
• 5 teaspoons HERB-OX® Chicken Flavored Bouillon Granules, divided
• 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
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground ginger

Preparing/Cooking:

• 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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