Sweet And Sour Stir-Fry Chicken - cooking recipe

Ingredients

2 tablespoons cornstarch
12 ounces boneless skinless chicken breasts, cut into 1 1/2-inch chunks
2 tablespoons vegetable oil
1 large red bell pepper, seeded & cut into 1-inch pieces
2 1/2 cups fresh sugar snap peas, trimmed (9 oz.) or 2 1/2 cups frozen sugar snap peas (9 oz.)
1 (8 ounce) can sliced water chestnuts, drained
3/4 cup bottled sweet and sour sauce (stir-fry sauce)

Preparation

Put cornstarch in a plastic food bag. Add chicken and toss to coat.
Heat oil in wok or nonstick skillet over medium-high heat until hot but not smoking. Add chicken and stir-fry for 3-4 minutes until golden brown on all sides.
Remove to a bowl with a slotted spoon.
Add bell pepper, snap peas and water chestnuts to drippings in skillet.
Stir-fry 2 to 3 minutes or until vegetables are crisp-tender.
Pour in stir-fry sauce and return chicken to skillet.
Stir to coat chicken and vegetables. Garnish with scallions. Serves 4.