chicken breast, boneless and skinless, cut in chunks
soy sauce, low sodium
Mix 2 cups water and can of broth, bring to a boil.
Add rice, bring to a boil then cover and reduce heat to simmer until liquid is absorbed - approximately 30 minutes.
In wok or large pan heat 1/2 cup of water, bouillon and garlic over medium high heat.
Add prepared vegetables and chicken.
Stir fry until vegetables are tender and chicken is cooked through, about 15 minutes.
Add cooked rice and stir well.
Add soy sauce and mix in.
NOTES: Make sure all visable fat is removed from chicken before cooking.