Sheila's Chinese Chicken & Peppers (stir-fry)

• 2 boneless skinless chicken breast halves, cut in 1 inch squares
• 1 (1 1/4 ounce) package dry onion soup mix (see note)
• 3 tablespoons vegetable oil
• 3 tablespoons soy sauce
• 1 clove garlic, minced
• 3 teaspoons cornstarch
• 2 sweet peppers, cut in 1 inch squares (1 red, 1 green)
• 3 stalks celery, cut in 1/2 inch pieces
• 8 green onions, cut in 1/2 inch pieces
• 34 cup cold water
• 12 teaspoon sugar

1. In medium bowl combine chicken with soup mix, 1 tablespoons oil, 1 tablespoons soy sauce, garlic and 1 teaspoons cornstarch.
2. Marinate app.
3. 20 minute.
4. In large skillet (wok) heat remaining oil and cook peppers and celery over high heat, stirring frequently, for 3 minute.
5. Add green onions and cook 2 minute.
6. Remove veggies from pan and keep warm.
7. Add chicken and cook 3 minute stirring.
8. In a small bowl mix remaining soy sauce and cornstarch with water and sugar.
9. Add to wok with veggies and simmer for 3 minute until sauce is slightly thickened.

chicken, onion soup, vegetable oil, soy sauce, clove garlic, cornstarch, sweet peppers, stalks celery, green onions, cold water, sugar

Taken from www.food.com/recipe/sheilas-chinese-chicken-peppers-stir-fry-101145 (may not work)