Stir Fry Chicken & Pea Pods
|Rice||3 Cup (48 tbs)|
|Water||2 1⁄3 Cup (37.33 tbs)|
|Butter/Margarine||1 1⁄2 Tablespoon|
|Water||1 Cup (16 tbs)|
|Chicken bouillon cube||1 , crumbled|
|Soy sauce||2 Tablespoon|
|Garlic salt||1 Teaspoon|
|Vegetable oil||2 Tablespoon|
|Chicken breasts||2 Pound, skinned, boned and cut into 3/4 inch cubes|
|Vegetable oil||1 Tablespoon|
|Frozen chinese pea pods||6 Ounce, thawed (1 Package)|
|Canned water chestnuts||8 Ounce, drained and sliced (1 Can)|
|Green onions||2 , sliced|
Cook rice with 2-1/3 cups water, salt and butter or margarine according to package directions.
In a small bowl, combine 1 cup water, bouillon cube, soy sauce, cornstarch, garlic salt and tarragon.
Stir until free of lumps.
In a large skillet, heat 2 tablespoons of oil.
Cook and stir over high heat until meat turns white, 2 to 3 minutes.
Remove chicken from skillet and keep warm.
Add 1 tablespoon oil to wok or skillet.
Add pea pods.
Cook and stir just until tender, about 2 minutes.
Add water chestnuts and cornstarch mixture.
Cook and stir until sauce is thickened and clear.
Stir green onion into hot cooked rice.