1 (3 ounce) can frozen green peas, thawed
1 (3 ounce) can frozen yellow corn
3/4 cup water
1/8 cup vegetable oil
1 cup all-purpose flour
1 cup chicken bouillon granules
1/4 cup chicken bouillon granules
1/4 cup white sugar
1 teaspoon salt
1 teaspoon paprika
3 tablespoons all-purpose flour
1/2 teaspoon ground black pepper
1 egg
In a large bowl combine peas, yellow corn, water, oil, flour, and bouillon. Mix until blended.
Heat a large pot of water in a large skillet over medium heat. Stir fry chicken for about 10 minutes, turning once. Drain on paper towels.
In a medium bowl, combine peas mixture, flour, chicken bouillon, sugar, salt, paprika and flour. Mix together, stir into chicken mixture. Add egg, and coat thoroughly.
Return chicken to the pan. Drain on paper towels, and fry for about 10 minutes, turning once. Fry for about 1 minute, until chicken transparent. Return coated chicken to pan. Reduce heat; add water if needed to cover.
Simmer chicken without garlic spray for about 30 minutes.