chicken vegetable stir fry

 Chicken vegetable stir fry

6 chicken breast halves (3 pounds) skinned and boned

Vegetable cooking spray

¼ cup plus 1 tablespoon soy sauce

1 (4 ounce) sliced mushroom

1 large onion, coarsely chopped

2 small green peppers, cut into 1 inch strips

1 (8 ounce) can sliced water chestnuts, drained

1 teaspoon cornstarch

½ teaspoon sugar

⅛ teaspoon red pepper

3 cups hot cooked rice

Cut chicken breasts into 1 ½ inch pieces; set aside.

Coat wok or skillet well with cooking spray; allow to heat at medium high heat (325 degrees) for 1 or 2 minutes. Add chicken and soy sauce; stir fry 3 or 4 minutes or until lightly browned. Remove chicken from wok, reserving the pan drippings; set aside.

Drain mushrooms, reserving the liquid; set aside.

Add onion 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.

Combine reserved mushroom liquid, cornstarch, sugar and red pepper; mix well. Pour over chicken and vegetables, stirring well to reduce heat to low (225 degrees); simmer 2 to 3 minutes or until slightly thickened. Serve over rice. 

Yield: 6 servings