Chicken & PeaPods

Chicken & PeaPods
1 can chicken broth
Soy Sauce
cornstarch
3 chicken breasts
1 tsp sugar
1 clove garlic
1 cup chopped carrots
1 can water chestnuts
1 pkg frozen peapods
2 cups minute rice

Sauce:
1/2 cup chicken broth, 2 Tbsp soy sauce, 1 tsp sugar and 1 Tbsp cornstarch.  Mix together in a bowl and set aside.

In a medium bowl combine chicken, 1 1/2 Tbsp cornstarch, 1 Tbsp soy sauce and 1 Tbsp chicken broth, mix well and cook until chicken is done.  Put in a bowl and set aside.  In a pan, heat 3 Tbsp oil, stir fry carrots, garlic and peapods, until tender-crisp.  Add cooked chicken to the pan, along with sauce mixture and water chestnuts.   Stir until bubbly.  Serve over rice.








I noticed that is important to cook the chicken first so the veggies are not in the pan the whole time.  That can result in making them mushy instead of a nice tender-crisp. 
This time my veggies got a little mushy too....I tried a new kind of peapod, and it did not work out.  I guess I will have to stick with the Schwans peapods.  They are the best.


This used to be a favorite, but recently I've found so many more chicken stir-fry's that I think this may be getting replaced.  It is still good.....but you know how it goes....after trying similar new recipes....you don't want to make so many things that are the same so you just stick with a few for awhile.  So out with the old and in with the new....but we'll try to cycle this in, every once in a blue moon. :)