Picante Chicken Stir Fry

• 3 Chicken Breasts, Boneless And Skinless, Cut Into Cubes
• 1 Tablespoon Taco Or Fajita Seasoning
• 1/4 cups Water
• 1 teaspoon Olive Oil
• 1 Onion, Thinly Sliced
• 1 whole Green Pepper, Stem And Seeds Removed, Then Sliced
• 1 whole Large Carrot, Sliced
• 1 Tablespoon Soy Sauce
• 1 teaspoon Cornstarch
• 1 teaspoon Paprika
• 1 cup Chicken Broth
• 2 Tablespoons Tomato Sauce
• Salt And Pepper, to taste

1. Place chicken in a bowl.
2. Add taco or fajita seasoning and 1/4 cup water.
3. Mix until well coated.
4. Set aside.
5. Pour olive oil in a large pan and set it on the stovetop.
6. Turn heat to high and when oil is hot place chicken into the pan.
7. Sear on high heat turning every few minutes to make sure chicken is thoroughly browned and cooked.
8. Remove chicken to a bowl and set aside.
9. In the same pan, add onions, green peppers and carrots.
10. Stir for a few seconds to coat the vegetables with the leftover chicken juices.
11. Add soy sauce and stir.
12. Turn heat to low and cover the pan for one minute.
13. Meanwhile, combine cornstarch, paprika and chicken broth in a bowl.
14. Stir until there are no lumps.
15. Turn heat to high, remove lid and pour broth mixture over the vegetables.
16. Immediately add chicken and stir to coat.
17. Add tomato sauce and salt and pepper to taste.
18. Mix until everything is well combined and heated through.
19. Remove from heat and let it cool for 2 minutes.
20. Sauce will thicken as it cools.
21. Serve over pasta or rice.

chicken breasts, taco, water, olive oil, onion, green pepper, carrot, soy sauce, cornstarch, paprika, chicken broth, tomato sauce, salt

Taken from tastykitchen.com/recipes/main-courses/picante-chicken-stir-fry/ (may not work)