=&0=&=&1=& 1 tbsp each vegetable and sesame oil1 clove garlicminced3/4 teaspoon ground ginger4 cup(s) each chicken broth and water1 cup(s) long grain rice1 lb frozen chickencut into strips10 oz frozen petite peas,thawed4 tbsp lemon juice1/2 cup(s) chopped fresh parsleyor cilantro for garnish4 scallionsthinly slicedSalt and freshly ground black pepper to taste Heat oil in a medium saucepan. Add garlic and ginger and saute for a few seconds to release the aroma. Add the broth and water and bring to a boil.Add the rice and boil for 10 minutes or until tender. Add the frozen chicken and simmer just until cooked through. Add the peas and simmer just to heat through. Season to taste with saltpepper and lemon juice. Remove the soup from the heat and add parsley and scallions.