1 can (8 oz.) water chestnuts, drained and sliced (optional)
1 package (6 oz.) frozen Chinese pea pods, thawed
2 Tbsp cornstarch
1 teaspoon garlic salt
1/4 teaspoon ground ginger
3 Tbsp soy sauce
1 tomato, cut in thin wedges
4-6 servings hot fluffy rice
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Let's Make It
1. Cut chicken into thin strips (3 x 1/4 x 1/4 inch). Brown meat in hot oil in heavy skillet over high heat, stirring constantly. Reduce heat; add 1/4 cup water. Cover, cook over low heat 12-15 minutes or until meat is tender.
2. Add onion, celery, water chestnuts, and pea pods. Cook and stir until vegetables are hot, but still crisp (3-5 minutes).
3. Combine and mix cornstarch, garlic salt, ginger, soy sauce, and 1/4 cup water. Stir in remaining 1/4 cup water. Pour over vegetables and meat; heat until sauce is clear and thickened, stirring constantly. Stir in tomato wedges, heat. Serve immediately on rice.