Chicken Vegetable Stir-Fry - cooking recipe

Ingredients

6 chicken breast halves, skinned and boned
vegetable cooking spray
1/4 c. + 1 Tbsp. soy sauce
1 (4 oz.) can sliced mushrooms, undrained
1 onion (large), coarsely chopped
2 green peppers (small), cut into 1-inch strips
1 (8 oz.) can water chestnuts, sliced and drained
1 tsp. cornstarch
1/2 tsp. sugar
1/8 tsp. red pepper
3 c. hot cooked rice

Preparation

Cut chicken into 1 1/2-inch pieces; set aside.
Coat wok or skillet well with cooking spray.
Allow to heat at medium high for 1 to 2 minutes.
Add chicken and soy sauce; stir-fry 3 to 4 minutes or until lightly browned.
Remove chicken, reserving the pan drippings.
Drain mushrooms, reserving liquid.
Add onions and green pepper to wok; stir-fry 4 minutes or until vegetables are crisp-tender.
Return chicken to wok.
Stir in water chestnuts and mushrooms.