Stir-Fry Chicken-N-Vegetables - cooking recipe

Ingredients

2 Tbsp. oil
1 1/2 c. sliced carrots
2 green peppers (1/2-inch squares)
2 onions, sliced 1/2-inch
1 Tbsp. corn oil
1 lb. skinless boneless chicken breasts, in 1/2-inch pieces
1 c. stir-fry sauce

Preparation

In wok or large skillet, heat 2 tablespoons oil over medium-high heat.
Add carrots, peppers and onions.
Stir-fry 3 to 4 minutes.
Remove.
Add 1 tablespoon corn oil to skillet or wok. Stir in chicken and fry until chicken turns white.
Return vegetables to skillet.
Stir in stir-fry sauce mix.
Stirring constantly, bring to boil over medium heat and boil 1 minute. Serve over boiled rice.
Serves 4.