Stir Fry Chicken with Green Peppers

Stir Fry Chicken with Green Peppers

Prep Time: 20 mins (5 to prepare and 15 to cook)
Recipe:
2 chicken breasts- dice into 3/4" cubes
4 TBS Szechuan Stir Fry Sauce (any brand)
1 TBS corn starch
4 TBS of vegetable oil (original recipe calls for Garlic and Ginger Stir Fry Oil, but I couldn't find it at the grocery store)
1 small can of water chestnuts-drained
2 medium green peppers-remove seeds and dice ( I slice mine, but wish I would've diced)

2 cups white rice (cook according to package)
Directions: Coat chicken with stir fry sauce and corn starch.
Heat oil in wok until hot, then add the chicken mixture and stir constantly until almost done. Next, add water chestnuts and green peppers. Stir another minute and serve hot over rice.
We served the dish with edamame. This added an extra crispy flair and color.

Review: This has to be one of our favorites that we have tried. As I was making it, things didn't appear to be going the way that I had envisioned them being. The sauce just didn't look quite right, but the longer I let it cook, the better it turned out. Both my 4 and 2 year olds loved the crunch of the water chestnuts and the bell peppers. The sauce was tangy and not too spicy the way chinese food tends to be. The rice gave the meal a little more substance. This is a must try and there will be no left overs!