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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

• 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. A
• dd carrots, bell pepper and onion; stir-fry 4 minutes. Add mushrooms; stir-fry 30 seconds.
• Stir in chicken and cornstarch mixture. Cook, stirring until sauce boils and thickens.
• Remove from heat; stir in remaining soy sauce.
• Serve over rice.
• Makes 4 servings.

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