1/2 lb. chicken strips
2 c. sliced mushrooms
6 green onions, chopped
1 (8 oz.) can water chestnuts
1 pkg. frozen pea pods, thawed & drained
2 tsp. cornstarch
1/3 c. chicken broth
1/3 c. soy sauce
2 c. cooked brown rice
2 tbsp. vegetable oil

Heat 1 tablespoon oil in skillet. Stir fry chicken until browned. Remove from pan. Add other 1 tablespoon oil. Stir fry mushrooms, green onions, water chestnuts and pea pods until tender crisp. Add the cooked chicken. Combine cornstarch with chicken broth and soy sauce; add to chicken vegetable mixture. Allow to simmer until thickened. Serve over brown rice.