1 (13 3/4 oz.) can clear chicken broth
2 tbsp. soy sauce
2 tbsp. cornstarch
1 tsp. garlic powder
1/2 - 1 tsp. tarragon
4 tbsp. peanut oil
2 lbs. chicken breasts, skinned, boned & cut up
8 oz. snow pea pods
3-4 stalks of bok choy, sliced
2 carrots, sliced thinly
1/2 med. onion, chopped

Combine chicken, broth, soy sauce, cornstarch, garlic powder and tarragon. Stir until free of lumps and set aside. Heat 2 tablespoons of oil in wok or heavy pan. Add chicken and cook quickly over high heat. Remove chicken and set aside. Add 2 more tablespoons oil to pan, add vegetables and cook until tender. Add cornstarch mixture and cook until sauce is thickened. Add chicken. Serve over rice. Makes 4 servings.