-
1
To prepare the rice: Bring the water to a boil in a small saucepan.
-
2
Stir in the rice, cover, and simmer over medium-low heat for 20 minutes, or until most of the water has been absorbed.
-
3
Remove from the heat and let stand for 5 minutes.
-
4
To prepare the stir-fry: Peel the garlic and finely chop.
-
5
Cut the chicken breasts into bite-size pieces and set aside.
-
6
Trim the green onions, discarding the ends, and cut the white and about 1 inch of the green part into thin slices.
-
7
Place about 1 inch of water in a small saucepan and bring to a boil.
-
8
Add the broccoli, cover, and cook over medium heat for 5 minutes, or until tender.
-
9
(Alternatively, if you have a microwave, place the broccoli in a microwave-safe container and add a little water.
-
10
Cover with plastic wrap or waxed paper and microwave on high heat for 5 minutes, or until tender.)
-
11
Carefully drain off the water.
-
12
Coat a large skillet with cooking spray and place over medium-high heat.
-
13
Add the garlic to the pan and cook, stirring constantly, for 30 seconds.
-
14
Add the chicken and cook, stirring frequently, for 5 minutes, or until browned on all sides.
-
15
Add the green onions and cook, stirring constantly, for 1 minute.
-
16
Stir together the bouillon and water in a small bowl and add to the pan.
-
17
Cook for 2 to 3 minutes, until it comes to a boil.
-
18
Stir together the cornstarch and soy sauce in a small bowl until smooth and add to the pan.
-
19
Stir until the sauce just begins to boil and remove from the heat.
-
20
Add the broccoli and stir until it is coated with the sauce.
-
21
Place some of the rice on each plate, top with the stir-fry mixture, and serve immediately.
-
22
This is another easy one to adapt for vegetarians.
-
23
Leave out the chicken, substitute vegetable bouillon for the chicken bouillon, and add tofu or any vegetables you want.
