Yield: 4 servings
|¾ cup||Hot water|
|1 each||Maggi chicken bouillon cube|
|1 tablespoon||Soy sauce|
|½ teaspoon||Granulated sugar|
|¼ teaspoon||Ground ginger|
|2 tablespoons||Vegetable oil; divided|
|1 pounds||Boneless, skinless chicken breast halves (about 4); cut into strips|
|1 each||Clove garlic; minced|
|1 pounds||Vegetables (broccoli, carrots, celery) (about 4 cups); chopped|
|4 cups||Hot cooked rice*|
Combine water, bouillon cube, cornstarch, soy sauce, sugar and ginger in a small bowl.
Heat 1 tablespoon oil in large skillet or wok over high heat; stir-fry chicken and garlic for 3 to 4 minutes or until chicken is no longer pink. Remove from skillet and keep warm. Heat remaining oil in skillet; stir-fry vegetables for 2 to 3 minutes or until crisp-tender. Add chicken and bouillon mixture; cook, stirring constantly until mixture boils and thickens. Serve over rice.
* For additional flavor, add 1 bouillon cube to boiling water before cooiking rice.
From: Maggi Bouillon advertisement in Sunday coupon circular.
Meal-Master format provided by iRis gRayson.
Submitted By IRIS GRAYSON On 11-23-95