1 tablespoon vegetable oil
1 pound skinless, boneless chicken breasts, cut into bite-size pieces
1 green bell pepper, seeded and sliced
1 red bell pepper, seeded and sliced
1 tablespoon lemon pepper
4 packets dry chicken gravy mix, prepared according to directions
Salt and pepper to taste
White rice, cooked
In a wok heat oil over medium heat. Add chicken and sauté for 15 to 20 minutes, or until cooked through. Add bell peppers, lemon pepper seasoning, prepared gravy and salt and pepper to taste.
Stir together; reduce heat to medium low and let simmer 10 minutes, or until peppers are tender and gravy is thickened. Serve over hot rice.