Title: Chicken & rice stirfry
 Categories: Low fat, Mom's recip, Tried and t
      Yield: 6 Servings
 
      1 lb Skinless boneless chicken
           Breast -- cubed
      2    Stalks celery -- diced
      1 lg Carrot -- diced
      1 lg Onion -- cut in quarters
      1 ts Chicken bouillon -- powder
      1 cn Chicken broth
  2 1/2 c  Water
  1 1/2 c  Rice
      3 tb Soy sauce, low sodium -- to
           Taste
      2    Cloves garlic -- crushed
 
  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. Approx 30 minutes.
     In wok or large pan heat 1/2 cup of water, bouillon and garlic over
  med-high heat.  Add prepared vegetables and chicken. Stir fry till
  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. Chicken bouillon that is used is Knorr. Per Serving -
  Calories - 287.7, Total Fat - 2.2g, 6.9% CFF