Ginger-Spiced Chicken

1 lb. skinless boneless chicken breasts, cut into strips
2 tbsp. 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
3 tbsp. soy sauce
4 tsp. cornstarch
1 tsp. garlic powder
1 tsp. 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 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 vegetates over rice. Sprinkle with cashews.

Makes 4 servings