Instructions: In medium saucepan, stir together pea pods, pepper, and water. Cover.

Cook over medium heat until vegetables are tender, about 5 minutes.

Drain liquid from chestnuts and chicken into small bowl or cup. Add sauce, cornstarch, and garlic powder. Stir until smooth. Pour over vegetables.

Cook, stirring constantly, until mixture boils and thickens.

Stir in chestnuts and chicken. Gently fold in eggs. Reduce heat to low.

Cook until heated throughout, about 2 to 3 minutes. To serve, spoon over cooked rice.

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