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1 package (6 oz.) frozen snow pea pods |
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1 medium sweet red or green pepper, cut in julienne strips |
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1/4 cup water |
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1 can (8 oz.) sliced water chestnuts |
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1 can (5 oz.) chunk chicken |
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3 tablespoons teriyaki sauce |
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1 1/2 teaspoons cornstarch |
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3/4 teaspoon garlic powder |
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4 hard-cooked eggs, wedged (click HERE for recipe) |
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3 cups cooked brown rice |
In medium saucepan, stir together pea pods, pepper, and water. Cover. Cook over medium heat until vegetables are tender, about 5 minutes. Drain liquid from chestnuts and chicken into small bowl or cup. Add sauce, cornstarch, and garlic powder. Stir until smooth. Pour over vegetables. Cook, stirring constantly, until mixture boils and thickens.
Stir in chestnuts and chicken. Gently fold in eggs. Reduce heat to low. Cook until heated throughout, about 2 to 3 minutes. To serve, spoon over cooked rice.
Nutritional information per 1/4 recipe: Calories 362, Protein 21 g, Carbohydrates 50 g,
Total Fat 9 g, Cholesterol 232 mg, Sodium 715 mg,
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