1 1/4 pounds skinless, boneless chicken breast halves, cut into 1-inch pieces
1 cup thinly sliced green bell pepper (about 1 large)
3 cups cooked long-grain rice
How to Make It
Combine first 9 ingredients; set aside.
Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add chicken; stir-fry 5 minutes. Add green bell pepper; stir-fry 2 minutes. Gradually stir cornstarch mixture into chicken mixture. Cook over medium heat, stirring constantly, until mixture is thickened and bubbly.
To serve, spoon 1/2 cup rice onto each plate; top evenly with chicken mixture.