Rosemary Chicken Stir Fry
|Rice||2 Pound (1 Family Size Bag Uncle Ben's Brand Boil In Bag)|
|Vegetable oil||1 1⁄2 Tablespoon|
|Short thin carrot strips||1 Cup (16 tbs)|
|Sliced celery||1⁄2 Cup (8 tbs)|
|Dried rosemary leaves||1⁄4 Teaspoon, crushed|
|Boneless skinless chicken breasts||1⁄2 Pound, cut into thin strips|
|Sliced mushrooms||1 Cup (16 tbs)|
|Sliced green onion with tops||1⁄4 Cup (4 tbs)|
|Condensed chicken broth||1 Can (10 oz)|
Cook rice according to package directions; set aside.
Meanwhile, heat oil in large skillet over medium-high heat.
Add carrots, celery and rosemary; stir-fry until vegetables are crisp-tender.
Push vegetables to one side of skillet; add chicken.
Stir-fry 3 minutes or until chicken is tender and no longer pink.
Add mushrooms and green onions; stir-fry 3 minutes.
Stir broth into cornstarch in small bowl until smooth; add to skillet.
Cook and stir over medium heat until mixture boils and thickens, stirring frequently.