Chicken and Vegetables

From: MrsAMissJ Soon2be

We made this last night and it turned out really well and it's not too bad for you if you use low-sodium soy sauce. I substituted low-sodium beef broth for water and didn't use tomatoes.

INGREDIENTS

* 1 tablespoon vegetable oil
* 4 boneless, skinless chicken breasts
* 1 teaspoon seasoning salt
* 1/2 teaspoon onion powder
* 2 teaspoons minced garlic
* 1/2 cup soy sauce, divided
* 1 large onion, cut into long slices
* 2 tablespoons cornstarch
* 2 1/2 cups water
* 1 green bell pepper, sliced
* 4 roma (plum) tomatoes, seeded and chopped

DIRECTIONS

1. Heat oil in a large skillet over medium heat. Season chicken with salt and onion powder, and place in skillet. Cook for about 5 to 7 minutes, then add the garlic, 4 tablespoons soy sauce, and half of the sliced onion. Cook until chicken is no longer pink, and the juices run clear.
2. Dissolve cornstarch in water in a small bowl, and blend into the chicken mixture. Stir in 4 tablespoons soy sauce, bell pepper, tomatoes, and remaining onion. Simmer until gravy has reached desired consistency.

Serve over rice.