6 fluid ounces cornstarch
3 egg whites
6 tablespoons butter
1 1/2 ounces corned beef
8 skinless, boneless chicken breast halves
Place cornstarch in large saucepan and heat over high heat.
In a large skillet, melt butter. Thoroughly coat cornstarch mixture with water; pour mixture over uncooked rice.
Place chicken breasts in medium skillet; cook over low heat until lightly browned; drain on paper towels.
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