Stir-Fry Chicken

• 1 1/2 c. red bell pepper strips
• 1 1/2 c. yellow bell pepper strips
• 1 1/2 c. red onion strips
• 1 1/2 c. broccoli flowerets
• 1 1/2 c. celery, slant cut 1/2-inch
• 1 1/2 c. carrots, slant cut 1/4-inch
• 3 oz. snow peas
• 1 1/2 lb. boneless, skinless chicken breasts, cut into 1/2 x 2-inch pieces
• 1/8 c. Wesson oil
• 1 c. water
• 1/4 c. soy sauce (you can use low sodium)
• 1/8 c. cornstarch, dissolved in equal amount of water
• 1 tsp. seasoned salt
• 1 tsp. garlic powder

1. Mix together all the prepared vegetables.
2. Put the chicken and oil in a thick skillet or wok.
3. Cook on a medium flame, stirring occasionally, until the chicken is 3/4 done.
4. Add the water, soy sauce and vegetables.
5. Reduce to a low to medium flame; cover and cook 4 to 5 minutes.
6. Dissolve the cornstarch in water, then add to vegetables, stirring constantly.
7. Cook for 2 minutes; season with seasoned salt and garlic powder.

red bell pepper, yellow bell pepper strips, red onion, broccoli flowerets, celery, carrots, snow peas, chicken breasts, wesson oil, water, soy sauce, cornstarch, salt, garlic powder

Taken from www.cookbooks.com/Recipe-Details.aspx?id=384772 (may not work)