Sweet And Sour Stir-Fry Chicken - cooking recipe

Ingredients

2 Tbsp. cornstarch
12 oz. boned and skinned chicken breasts, cut in 1 1/2-inch chunks
2 Tbsp. vegetable oil
1 large red bell pepper, cut in 1-inch pieces
8 oz. fresh sugar snap peas or frozen
1 (8 oz.) can sliced water chestnuts, drained
3/4 c. bottled sweet and sour stir-fry sauce

Preparation

Coat chicken with cornstarch.
Heat oil on medium-high heat in skillet.
Add chicken; cook for 3 to 4 minutes, until golden brown. Set aside in a bowl.
Add bell pepper, snap peas and water chestnuts to skillet.
Stir-fry 2 to 3 minutes, until just tender. Add to this the stir-fry sauce and chicken.
Serve over rice; garnish with sliced scallions.