2 whole chicken breasts, boneless
2 tbsp. cornstarch
1/3 c. vegetable oil
1 green pepper, cut in 1 inch pieces
1 onion, sliced
1 (6 oz.) pkg. pea pods
1 (10 oz.) jar sweet & sour sauce
1 c. tightly packed Romaine lettuce
1 c. walnuts
Cooked rice

Cut chicken into pieces approximately 1 inch square. Place in mixing bowl, add cornstarch. Coat well. Heat oil in wok or large skillet. Add chicken and cook over high heat, stirring constantly for 3 minutes. Add green pepper and onion. Cook for 5 minutes. Add pea pods and sweet and sour sauce. Cook until heated through. Stir in Romaine and walnuts. Serve over hot rice. Delicious! Serves 4 to 6.