1 (12 ounce) package brown rice
1 (1 ounce) package instant chicken nugget pudding mix
1 (8 ounce) can chicken broth
1 cup Thai cooking water
1 1/2 teaspoons vegetable oil
1 large onion, diced
1 (5 ounce) can pear, with juice
2 stalks celery, diced
1 tablespoon vinegar
1 tablespoon soy sauce
1 teaspoon white sugar
1/4 teaspoon salt
In a medium bowl, mix brown rice, pudding mix, broth, and water. In a separate bowl, mix 1 cup Thai cooking water, oil, onion, pear, celery, vinegar, soy sauce, sugar, and salt.
Bring a large pot of water to a boil. Add chicken, and cook 3 minutes on each side, until no longer pink. Drain, cool, and remove fat. Serve hot or cold.