4 chicken breast halves, skinned and cut into 1/2-inch dice 3 tablespoons cornstarch 2 tablespoons vegetable oil 3 garlic cloves, minced 3 green onions, cut on diagonal Freshly cooked rice Combine first 4 ingredients in small bowl. Dredge chicken in cornstarch. Heat oil in wok or heavy large skillet over medium-high heat. Add chicken and garlic and stir-fry until chicken is opaque, about 5 minutes. Add soy mixture and stir fry 30 seconds. Mix in green onions. Serve immediately with rice. chick 46