Lemon Pepper Chicken Stirfry

Ingredients

1 lb boneless, skinless chicken breasts; approximately two breasts
2 small to medium green peppers; diced into bite size pieces
1 large red onion; chopped
3 handfuls of frozen sweet corn

Sauce:
1/4 cup soy sauce
1/8 cup Worcestershire sauce,
1 tablespoon cornstarch,
1 tablespoon garlic
1 teaspoon sugar.

Marinade: Lawry’s Lemon Pepper

1. Marinade chicken in lemon pepper for at least an hour, overnight if possible.
2. Cube chicken into bite size pieces, sauté in olive oil until cooked through.
3. Remove chicken from the pan
4. Add the onions and green peppers; sauté until onions are translucent
5. In a bowl, combine the ingredients for the sauce and whisk together
6. Once the onions and green peppers are cooked through, add the three handfuls of frozen corn; sauté enough to warm up the corn.
7. Add the sauce and bring to a boil on high and the sauce thickens.
8. Reduce heat, add the chicken back in and stir until all ingredients are cooked through and coated in the sauce.

Sticky rice:

1 cup jasmine rice
1 cup water
1 tablespoon of butter

Cook rice till all water has been absorbed