Sweet and Sour Chicken (gluten free)

• ¾ pound of boneless chicken breasts
• 2 tablespoons cornstarch
• 2 tablespoons vegetable oil
• 1 red bell pepper cut into ¼" slices
• ½ pound Chinese peapods or one 9 ounce box of frozen ones
• One 8 ounce can of sliced water chestnuts, drained
• ¾ cup Sweet and Sour Sauce
• 4 sliced green onions

Slice chicken into ½" strips. Place cornstarch in a plastic bag and tumble the chicken to coat well. In a large, deep skillet or wok, heat the oil. At medium heat, cook the chicken, stirring with a wooden spoon until brown on all sides (3-4 minutes). Remove to a bowl. To the juices left in the pan, add the pepper, peapods and water chestnuts. Stir-fry for 2-3 minutes or until vegetables are tender-crisp. Pour in the sauce coats chicken and vegetables. Remove to a bowl and top with the sliced green onions. Serve with white rice.