Szechuan Chicken Stir-fry

INGREDIENTS

2 cups water
3 teaspoons HERB-OX® Chicken Bouillon Cubes
2 cups instant long-grain white rice
2 tablespoons vegetable oil, divided
1 (15-ounce) package chicken breast strips for stir-fry
1 medium green bell pepper, cut into 1-inch pieces (about 1 cup)
1 medium red bell pepper, cut into 1-inch pieces (about 1 cup)
1 medium yellow bell pepper, cut into 1-inch pieces (about 1 cup)
1 small yellow onion, cut into 1-inch pieces (about 1 cup)
⅓ cup HOUSE OF TSANG® Szechuan Spicy Stir Fry Sauce

DIRECTIONS

1. In medium saucepan, combine water and bouillon; bring to a boil. Add rice. Cook according to package directions.
2. Meanwhile, in large skillet or wok, heat 1 tablespoon oil. Add chicken; stir-fry 3 to 5 minutes or until chicken is cooked through. Remove chicken from skillet.
3. In same skillet, heat remaining 1 tablespoon oil. Add bell peppers and onion; stir-fry 3 minutes or until crisp and tender. Return chicken to skillet. Add stir-fry sauce; cook 2 minutes more or until heated thoroughly. Serve stir-fry over hot rice.