Rice Stir-fry

1 T oil
1 chicken breast, chopped
2 carrots, peeled and sliced
1-2 cups broccoli florets (frozen works well)
4 cups chicken broth

1 tsp sugar

1 T soy sauce
1 T oyster sauce
1/2 tsp garlic powder
3 cups instant rice

Brown the chicken in oil until cooked through. Add the veggies. Combine the chicken broth with soy sauce, oyster sauce and garlic. Add to pan along with instant rice. Bring to a boil and then reduce heat and simmer until liquid is absorbed and rice and veggies are cooked through.

This recipe is very forgiving. If you use a deeper wok pan, you can do equal amounts of rice and broth (I usually do a bit more broth than rice). You can add whatever you want to the sauce (ginger, a bit of sugar, varying amounts of soy or oyster sauce). You can also use chicken broth by itself without adding anything to it or use different types of vegetables. This feeds my family of 6; if you are cooking for fewer people, decrease the broth and rice amounts.