Ingredients
| 2 | cups water |
| 3 | teaspoons HERB-OX® Chicken Bouillon Cubes |
| 2 | cups instant long-grain white rice |
| 2 | tablespoons vegetable oil, divided |
| 1 | (15-ounce) package chicken breast strips for stir-fry |
| 1 | medium green bell pepper, cut into 1-inch pieces (about 1 cup) |
| 1 | medium red bell pepper, cut into 1-inch pieces (about 1 cup) |
| 1 | medium yellow bell pepper, cut into 1-inch pieces (about 1 cup) |
| 1 | small yellow onion, cut into 1-inch pieces (about 1 cup) |
| ⅓ | cup HOUSE OF TSANG® Szechuan Spicy Stir Fry Sauce |
Directions
In medium saucepan, combine water and bouillon; bring to a boil. Add rice. Cook according to package directions.
Meanwhile, in large skillet or wok, heat 1 tablespoon oil. Add chicken; stir-fry 3 to 5 minutes or until chicken is cooked through. Remove chicken from skillet.
In same skillet, heat remaining 1 tablespoon oil. Add bell peppers and onion; stir-fry 3 minutes or until crisp and tender. Return chicken to skillet. Add stir-fry sauce; cook 2 minutes more or until heated thoroughly. Serve stir-fry over hot rice.