2 boned skinless chicken breast halves (about 1/2 - 3/4 lb. total)
1/4 c. teriyaki sauce
2 tbsp. water
1 tbsp. frozen orange juice concentrate
2-3 tsp. cornstarch
1 tbsp. cooking oil
1/2 of 6 oz. pkg. frozen pea pods
1/2 c. sliced water chestnuts, drained

Rinse chicken and pat dry. Cut chicken into bite size pieces. Set aside.

For sauce, in a mixing bowl, stir together teriyaki sauce, water, orange juice concentrate and cornstarch. Set aside.

Preheat wok or large skillet over high heat. Add cooking oil. Add chicken pieces and stir fry about 4 minutes or until tender. Push chicken aside from center of pan. Stir sauce. Add sauce to center of the pan. Cook and stir until thickened and bubbly. Add pea pods and water chestnuts to pan. Stir ingredients together to coat with sauce. Cover and cook 1-2 minutes or until heated through. Serve over rice or chow mein noodles. Makes 2 servings. Total pre time and cooking: 15 minutes.