Chicken With Snow Peas

Give yourself thirty minutes-start to finish-and you can have dinner on the table with time to spare.

1 cup long-grain white rice
4 skinless, boneless chicken breast halves (4 oz each), cut into 1-inch strips
1/4 cup teriyaki sauce
1 cup chicken broth, divided
1 Tbsp cornstarch
1 Tbsp vegetable oil
1 cup sliced leeks (white parts only) or green onions, cut into 2-inch pieces
2 cups snow peas, trimmed
2 cups sliced mushrooms

Cook rice according to pkg directions, but do not add salt. While rice is cooking, in a shallow glass dish, combine chicken and teriyaki sauce. Mix well. Cover dish with plastic wrap; refrigerate for 15 minutes.

In a small bowl, combine 2 Tbsp chicken broth and cornstarch. Mix well and set aside.

In a wok or large nonstick skillet, heat oil over medium heat. Remove chicken from marinade and add to skillet. Discard marinade in dish. Add leeks to skillet and cook, stirring frequently, for 6 minutes. Stir in snow peas, mushrooms, and remaining chicken broth. Cook, covered for 2 minutes.

Stir reserved cornstarch mixture into skillet. Cook, stirring constantly, until sauce thickens, about 2 minutes. Spoon rice onto serving plates, top with chicken mixture. Serve immediately.

Serves 4