Pepper Chicken Skillet Meal

• 12 cup low sodium soy sauce
• 1 cup water
• 2 teaspoons garlic powder
• 6 chicken breast halves (skinless)
• 2 (6 ounce) cans sliced water chestnuts (drained)
• 4 green bell peppers (cut into 1 inch cubes)
• 14 cup cornstarch
• 14 cup water
• 1 12 cups rice
• 3 cups water

1. Marinate the chicken in the first 3 ingredients (soy sauce, water, garlic powder) at least one hour on each side (overnight is best).
2. Cook chicken in a covered skillet over medium heat 30 minutes or until tender.
3. REMOVE CHICKEN, set aside & keep warm.
4. Add to the marinade in the skillet, the water chestnuts & the green peppers.
5. (Start cooking rice - the 20 minute type).
6. Cook the vegetables, covered, until the green peppers are tender - about 20 minutes.
7. Stir together cornstarch and 1/4 cup water in a bowl.
8. REMOVE THE SKILLET FROM THE HEAT.
9. Add the cornstarch mix to the skillet (with the vegys) and stir to evenly mix the liquids.
10. RETURN THE SKILLET TO THE HEAT and stir, stir, stir until thickened and bubbly.
11. Place rice in a serving dish.
12. Top the rice with the chicken, then pour the vegy sauce over it all.
13. ENJOY!

soy sauce, water, garlic, chicken, water chestnuts, green bell peppers, cornstarch, water, rice, water

Taken from www.food.com/recipe/pepper-chicken-skillet-meal-407386 (may not work)