Ingredients

• 1 tablespoon Each vegetable and sesame oil
• 1 Clove garlic, minced
• 3/4 teaspoon Ground ginger; (or quarter piece fresh ginger)
• 4 cups Each chicken broth and water
• 1 cup Long grain rice
• 1 pound Frozen chicken, cut into strips
• 10 ounces Frozen petite peas,; thawed
• 4 tablespoons Lemon juice
• 1/2 cup Chopped fresh parsley; or cilantro for garnish
• 4 Scallions, thinly sliced
• Salt and freshly ground black pepper

Directions

• Heat oil in a medium saucepan.
• Add garlic and ginger and saute for a few seconds to release the aroma.
• Add the broth and water and bring to a boil.
• Add the rice and boil for 10 minutes or until tender.
• Add the frozen chicken and simmer just until cooked through.
• Add the peas and simmer just to heat through.
• Season to taste with salt, pepper and lemon juice.
• Remove the soup from the heat and add parsley and scallions.
• Yield: 4 servings Recipe By :COOKING MONDAY TO FRIDAY SHOW #MF6730 Posted to MC-Recipe Digest V1 #299 Date: Tue, 12 Nov 1996 22:19:21 -0500 From: Meg Antczak
• net>