Chicken & PeaPods
1 can (gluten free) chicken broth
soy sauce (gluten free)
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 & 1 Tbsp cornstarch.
Mix together in a bowl and set aside.
Stir-Fry
In a medium bowl combine raw chicken cubes, 1 1/2 Tbsp cornstarch, 1 Tbsp soy sauce and 1 Tbsp chicken broth. Mix well and cook until chicken is cooked through. 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.
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This recipe was passed down from my mother-in-law.
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