2 tablespoons plus 3/4 cup chicken broth, divided
1 tablespoon soy sauce
1 garlic clove, minced
1 teaspoon sugar
1/4 teaspoon ground ginger or 1 teaspoon minced fresh gingeroot
1/4 LB. boneless skinless chicken breast, cubed
1 teaspoon vegetable oil
1/3 C. uncooked long grain rice
1 jar (4-1/2 oz.) sliced mushrooms, drained.

In resealable plastic bag, combine 2 tablespoons broth, the soy sauce, garlic, sugar and ginger; add chicken. Seal bag and turn to coat; refrigerate for 30 minutes.
Drain and discard marinade. In a skillet, brown chicken in oil. Stir in the rice, mushrooms and remaining broth. Bring to boil. Reduce heat; cover and simmer for 12-17 minuets or until the rice is tender.

Yields: 1 serving.