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Stir Fry Chicken & Pea Pods

Ingredients
  Rice 3 Cup (48 tbs)
  Water 2 1⁄3 Cup (37.33 tbs)
  Salt 3⁄4 Teaspoon
  Butter/Margarine 1 1⁄2 Tablespoon
  Water 1 Cup (16 tbs)
  Chicken bouillon cube 1 , crumbled
  Soy sauce 2 Tablespoon
  Cornstarch 1 Tablespoon
  Garlic salt 1 Teaspoon
  Tarragon 1⁄4 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
Directions

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.
Add chicken.
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.
Add chicken.
Stir green onion into hot cooked rice.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Main Dish
Method: 
Stir Fried
Ingredient: 
Pea

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