Stir-Fry Chicken - cooking recipe

Ingredients

1 1/2 c. red bell pepper, in 1/4 x 2-inch strips
1 1/2 c. yellow bell pepper, in 1/4 x 2-inch strips
1 1/2 c. red onion strips
1 1/2 c. broccoli flowerets (soda bathed)
1 1/2 c. celery, slant cut in 1/4-inch pieces
1/8 c. cornstarch, dissolved in equal amount water
1 tsp. Lawry's seasoned salt
1 tsp. garlic powder
1 1/2 c. carrots, slant cut
3 oz. snow peas (soda bath)
1 1/2 lb. boneless, skinless chicken breast, cut in 1/2 x 2-inch strips
1/8 c. Wesson oil
1 c. water
1/4 c. soy sauce

Preparation

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