This was a nice quick and easy dish that tasted pretty good. I found it on Pinterest which led me here https://www.mccormick.com/lawrys/recipes/main-dishes/chicken-and-bell-pepper-saute?utm_medium=social-media&utm_source=pinterest&utm_term=lawrys&utm_campaign=evergreen. I tweaked it a bit so I could cook faster because it was a gym night and we were hungry!
I started my cutting up 2 chicken breasts into bite size pieces, cut into slices the 1/2 red bell pepper and 1/2 yellow bell pepper left from the Kung Pao chicken (or 2 whole bell peppers like the recipe calls for), and slice 1 medium onion. Rinse your rice, transfer to a rice cooker, add appropriate amount of water, and start on “white rice” setting (or whatever works for your rice cooker).
While the rice is cooking, mix together 4 tbsp flour, 2 tsp lawry’s seasoned salt, and 1 tsp garlic pepper in a large ziploc bag. Add the chicken, seal the bag with air in it, and toss to coat all the chicken pieces (keep left over flour mixture). Heat 2 tbsp olive oil in a large skillet. Add the chicken pieces and cook 2-3 minutes per side till browned and cooked through. Remove to a bowl, cover with foil to keep warm and set aside. Add the bell peppers and onion to the skillet. Cook till tender (5-6 minutes).
In a small bowl, whisk together 3/4 C low sodium chicken broth with the remaining flour mixture and 1/2 tsp lawry’s season salt. Add that to the skillet and bring to a boil. Change heat to low and let simmer a minute or so till the sauce thickens a little bit. Add the chicken back to the skillet and toss to coat. Leave the heat on low till the rice is done which should be soon.
Serve up the rice as a bed for the chicken and bell pepper stuff. You could top with sesame seeds and/or green onions (which I forgot to buy otherwise we would have added these). Enjoy!