Chicken Vegetable Stir-Fry

• 6 chicken breast halves, skinned and boned
• vegetable cooking spray
• 1/4 c. + 1 Tbsp. soy sauce
• 1 (4 oz.) can sliced mushrooms, undrained
• 1 onion (large), coarsely chopped
• 2 green peppers (small), cut into 1-inch strips
• 1 (8 oz.) can water chestnuts, sliced and drained
• 1 tsp. cornstarch
• 1/2 tsp. sugar
• 1/8 tsp. red pepper
• 3 c. hot cooked rice

1. Cut chicken into 1 1/2-inch pieces; set aside.
2. Coat wok or skillet well with cooking spray.
3. Allow to heat at medium high for 1 to 2 minutes.
4. Add chicken and soy sauce; stir-fry 3 to 4 minutes or until lightly browned.
5. Remove chicken, reserving the pan drippings.
6. Drain mushrooms, reserving liquid.
7. Add onions and green pepper to wok; stir-fry 4 minutes or until vegetables are crisp-tender.
8. Return chicken to wok.
9. Stir in water chestnuts and mushrooms.

chicken, vegetable cooking spray, mushrooms, onion, green peppers, water chestnuts, cornstarch, sugar, red pepper, hot cooked rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=480571 (may not work)