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1
To prepare the rice: Place the water in a saucepan and bring to a boil.
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2
Add the rice, cover, and cook over low heat for 20 minutes, or until most of the liquid is absorbed.
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3
Remove from the heat and let stand for 5 minutes, or until all of the water is absorbed.
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4
To prepare the chicken: Cut the chicken into 1-inch cubes.
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5
Place the chicken in a bowl, add the cornstarch, and toss until coated.
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6
Peel the garlic, finely chop, and add to the bowl with the chicken.
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7
Trim the green onions, discarding the ends, and slice the white and about 2 inches of the green part into 1/2-inch pieces on the diagonal.
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8
Set aside.
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9
Coat a large saute pan with cooking spray and place over medium-high heat.
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10
Add the chicken and cook, stirring constantly, for 5 minutes, or until lightly browned.
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11
Add the bouillon, soy sauce, vinegar, water, and sugar and stir well.
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12
Cover and cook for 3 to 4 minutes, until the chicken is cooked through.
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13
(Cut into one of the pieces to make sure there is no pink inside.)
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14
Add the green onion, pea pods, water chestnuts, and crushed red pepper and cook, uncovered, for 2 minutes, or until the onions just begin to wilt.
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15
Place some of the rice in the center of each plate, top with some of the chicken mixture, and serve immediately.
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16
Although you could just substitute vegetable bouillon for the chicken bouillon and extra vegetables for the chicken, I think this is better if you substitute tofu for the chicken.
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17
The tofu will absorb some of the heat from the sauce and is really tasty.
