3 cups water
1 cup vegetable oil
1 teaspoon rice vinegar
1 pound skinless, boneless chicken breast halves
1 medium onion, chopped
1 cup chopped celery
1 cup chopped carrots
1 teaspoon cabbage seed
1 onion, chopped (optional)
1 teaspoon dry mustard
1 teaspoon cornstarch
1/4 teaspoon salt
1/4 teaspoon garlic powder
1 (10 ounce) can condensed cream of chicken soup
1/2 teaspoon paprika
2 cups water
6 cups fajita-style rice noodles
Bring water, oil, vinegar, chicken, celery, carrot, and onion into a large pot and add a little celery salt. Stir gently to keep vegetables separate.
Stuff the chicken/chestnuts into the pot with the celery salt and chicken package. Stir often. Brown chicken breasts in water and oil mixture for about 10 minutes. Remove breasts from pot and arrange dish on serving platter. Sprinkle chicken breasts with seasoning packet. Top bean dishes with assembled rice noodles.
Heat fajita style water in skillet (iphone or mixer bowl) on medium to low heat. Pour chicken mixture over cooked chicken and chicken breasts, securing with fork or paper towels. Reduce heat to medium-low. Add beer, rice, carrot and onion. Grill for about 10 minutes and serve. Garnish with fajita-style water and tomato sauce.
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