---------- Recipe via Meal-Master (tm) v8.02
  Categories: Main dish
       Yield: 1 servings
 ----------------------------------BARB DAY----------------------------------
       1    Chicken breast; boned,
            - skinned cut in bite-size
       1 sl Ginger; fresh, diced
       1    Garlic clove; pressed
       2 tb Soy sauce
   1 1/2 ts Sesame oil
       2 tb Canola oil
     1/2 c  Onion; chopped
       4    Mushrooms; fresh, diced fine
       2    Zucchini; cut into cubes
       1 tb Cilantro; fresh, chopped
            - fine
       1 c  Rice; cooked
     3/4 c  Chicken broth; or as needed
     1/4 c  Slivered almonds
            Soy sauce; to taste
     Place chicken pieces in a bowl with the garlic, ginger, sesame oil, and 2
   tablespoons soy sauce. stir to coat and let stand while preparing the
   remaining vegetables.
     Put the canola oil into a medium sized skillet (or wok). Saute the onions
   until they are limp.  Add the mushrooms and saute until they give up their
   juice. Remove the vegetables and reserve.
     Put the chicken and it’s spices in the skillet, being careful to drain
   most of the liquid and cook until it it cooked through and slightly
   browned. Add the zucchini and cilantro, and stir fry 3 minutes. Add the
   rice, the reserved vegetables and enough of the chicken stock to keep the
   rice from sticking.
     Cook only briefly to allow everything to heat through. Add the almonds
   and serve immediately.
     Note:  This is a dish I often make when I have leftover rice, and I very
   often use up different cooked vegetables in this dish. With cooked
   vegetables, simply cut them into small cubes, or julienne and add them just
   early enough so that they will be well heated. Try not to use vegetables
   that will become mushy with the heating, you will want them to still be
   tender-crisp. We often use carrots, broccoli, even spinach. If you are
   having Denise Bradshaw over to dinner, throw in a few peas.