Stir-Fry Chicken - cooking recipe

Ingredients

1 1/2 c. red bell pepper strips
1 1/2 c. yellow bell pepper strips
1 1/2 c. red onion strips
1 1/2 c. broccoli flowerets
1 1/2 c. celery, slant cut 1/2-inch
1 1/2 c. carrots, slant cut 1/4-inch
3 oz. snow peas
1 1/2 lb. boneless, skinless chicken breasts, cut into 1/2 x 2-inch pieces
1/8 c. Wesson oil
1 c. water
1/4 c. soy sauce (you can use low sodium)
1/8 c. cornstarch, dissolved in equal amount of water
1 tsp. seasoned salt
1 tsp. garlic powder

Preparation

Mix together all the prepared vegetables.
Put the chicken and oil in a thick skillet or wok.
Cook on a medium flame, stirring occasionally, until the chicken is 3/4 done.
Add the water, soy sauce and vegetables.
Reduce to a low to medium flame; cover and cook 4 to 5 minutes.
Dissolve the cornstarch in water, then add to vegetables, stirring constantly.
Cook for 2 minutes; season with seasoned salt and garlic powder.