1. Boil 2 cups of chicken broth. Add rice; cover and remove from heat and let sit for 5 minutes. 2. In a large skillet heat oil until hot but not smoking over medium heat. 3. Add carrots and stir fry for 1 minute. 4. Add broccoli and squash stir fry for 2 minutes. 5. Sprinkle with garlic powder and ginger. 6. Add chicken broth and salt. Cook for about 3 minutes or until carrots are crisp tender. 7. Mix together water and cornstarch. Add to veggie mixture; stir until thickened. 8. Serve over rice. ---------------------------------------------------------------------------
Nutrition
Ingredients
