Cook the chicken in a 12-inch nonstick skillet over medium-high heat for 10 minutes or until it's well browned on both sides.
Stir the stock mixture, carrots and water chestnuts in the skillet. Cook and stir until the mixture boils and thickens. Add the rice. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through and the rice is tender. Stir in the peas and cook until the mixture is hot.