Pepper Chicken

2 Tbsp vegetable oil

1 pound boneless skinless chicken breasts, cut into 1 inch pieces

1/2 cup ketchup

3 Tbsp light soy sauce

1/8 tsp black pepper

2 Tbsp all purpose flour

1 onion, halved and cut into thin slices

2 green bell peppers, seeded, cored and cut into thin slices

1 can (4 oz) sliced mushrooms, drained

Cooked white rice for serving

Heat oil in nonstick skillet.  Add chicken; cook for 5 minutes, stirring occasionally.  In a medium size bowl, whisk 1 cup water, ketchup, soy sauce and pepper; gradually whisk in flour.  Remove chicken from skillet.  Stir in the water ketchup mixture and bring to a boil; add chicken and the onion.  Reduce heat to a simmer and cook, covered, for 20 minutes, stirring occasionally.  Add peppers and mushrooms and simmer, covered, for 15 more minutes, stirring occasionally.  Serve with rice. 

Serves 4