16 boneless chicken strips of breast (approximately 1 x 4 inch pieces).
2 onions
2 bell peppers
Lawry's seasoning salt
Pepper
1 tbsp. Mazola or corn oil (use just enough to coat bottom of pan)
2 to 3 tbsp. water

Heat oil, slowly and lightly brown chicken strips on each side, turning once. Sprinkle lightly with Lawry's seasoning salt. Slice onions into 1/3 inch slices (following grain). Cut bell pepper in 1 to 1 1/2 inch pieces. Add onions, bell pepper, water. Reduce and simmer for about 5 minutes or until chicken is tender. Do not over cook. Add pepper if desired. Serves 4. Delicious served with brown rice.