Stir-Fry Chicken

• 1 1/2 c. red bell pepper, in 1/4 x 2-inch strips
• 1 1/2 c. yellow bell pepper, in 1/4 x 2-inch strips
• 1 1/2 c. red onion strips
• 1 1/2 c. broccoli flowerets (soda bathed)
• 1 1/2 c. celery, slant cut in 1/4-inch pieces
• 1/8 c. cornstarch, dissolved in equal amount water
• 1 tsp. Lawry's seasoned salt
• 1 tsp. garlic powder
• 1 1/2 c. carrots, slant cut
• 3 oz. snow peas (soda bath)
• 1 1/2 lb. boneless, skinless chicken breast, cut in 1/2 x 2-inch strips
• 1/8 c. Wesson oil
• 1 c. water
• 1/4 c. soy sauce

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

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=691160 (may not work)