1 tbsp. corn starch
1 c. chicken broth
4 skinless chicken breasts
1 tbsp. vegetable oil
2 cloves garlic
1 c. pea pods
2 oz. water chestnuts
1 sm. can mushrooms
2 c. cooked rice

Mix corn starch into cold chicken broth. Slice chicken breasts into cubes. Heat oil in large skillet; add garlic and saute. Remove garlic pieces with slotted spoon. Add chicken and saute. Add pea pods, chestnuts and mushrooms. Add corn starch and broth and cook until sauce forms. Serve over rice.