INGREDIENTS
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2 tablespoons cornstarch
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12 ounces boned and skinned chicken breast, cut in 1 1/2-inch cubes
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2 tablespoons vegetable oil
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1 large red bell pepper, seeded and chopped
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8 fresh sugar snap peas, trimmed or 9 ounces frozen snap peas
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1 can (8 ounces) sliced water chestnuts, drained
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3/4 cup sweet and sour stir-fry sauce
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Scallions, sliced for garnish