1 lb. chichen strips
1/2 c. (Hawaiian Style) sweet n' sour sauce
1 (1 lb.) bag Birds-Eye farm fresh pepper stir-fry

Brown chicken in large skillet. Drain. Stir in sauce. Cover and simmer for 1 minute. Add pepper stir-fry. Cover and simmer for 5 minutes or until peppers are tender. Serve over white rice.

Makes 4 servings.