Chicken, Bell Pepper and Onion Stirfry

INGREDIENTS

• 2 Boneless Chicken Breast 
• 1each, red, green, orange bell peppers
• 1 large Onion
• 1 pack Knorr's rice (or your favorite rice will do)
• Olive 
• Black pepper 
• Salt
• Onion powder 
• Cayenne pepper 
• 2 tablespoon minced garlic 
• 2 tablespoon hosin sauce
• 2 tablespoon oyster sauce
• 2 tablespoon dark soy sauce 

DIRECTIONS

1. Wash and clean: (2) chicken breast, along with the bell peppers.
2. Place chicken in a quart size ziploc bag (1 each)and pound them  using a meat mallet until they are well flattened. Place them in the fridge for a few hours so that the meat would firm up.
3. Cut 1/3 of your bell peppers and slice into thin strips...slice 1 large onions as well.
4. Prepare the rice by following directions on  the pack or box, sit  aside when done.
5. Take the chicken out of the bag and cut into slices or chunks. 
6. Heat a WOK or SKILLET over HIGH HEAT, add olive oil to the hot wok along with the chicken and add (black pepper, salt, onion powder, cayenne pepper) mix, cook for 5 mins and set aside when done.
7. Add peppers, alittle more olive oil if needed...add minced garlic, MIX and cook for 2-3 minutes. 
8. ADD: chicken to the skillet, along with hosin sauce, oyster sauce, dark soy sauce MIX well...if your sauce is to THICK...add 1 tablespoon of water to loosing it up. 

PLACE rice and meat mixture on a plate and enjoy.