1-2 Tbsp. canola or vegetable oil
2 boneless, skinless chicken breasts
.5 red pepper, cut in strips
.5 orange pepper, cut in strips
.5 yellow pepper, cut in strips
.5-1 cup carrots, chopped
1.5-2 cups broccoli, chopped
1 sm. can sliced water chestnuts
.25 cup soy sauce
.25 cup roasted, salted sunflower seeds
1. Coat a skillet with oil and cook chicken over medium heat.
2. Add vegetables and soy sauce when chicken is just about cooked all the way through.
3. Toss in seeds just before serving.
4. Serve over rice.
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