1 tsp. garlic powder
1/4 tsp. salt
ground black pepper
1 lb. trimmed boneless, skinless chicken breasts, cut into bite-sized cubes
1 Tbsp. oil
1 c. 1/2"-wide strips onion
1 c. 1/2"-wide green bell pepper
2 Tbsp. freshly minced garlic
1/4 c. bottled sweet and sour stir-fry sauce
In a large bowl, combine the cornstarch, garlic powder, salt, and pepper and mix well. Add the chicken and toss until the chicken pieces are thoroughly coated. Place a large nonstick skillet or nonstick wok over high heat. When hot, add 1 teaspoon sesame oil, onion, pepper, and garlic. Cook, stirring, until the garlic softens and the vegetables are crisp tender, 2-4 minutes. Be careful not to overcook or the garlic may burn.
Transfer the vegetables to a large bowl and cover to keep warm. Return the pan to high heat and add another teaspoon sesame oil and half the chicken in a single layer. Cook until the pieces are lightly browned on the bottom. Flip the pieces and continue cooking until chicken is no longer pink and juices run clear, 4-6 minutes. Add the cooked chicken to the bowl with the vegetables. Return the pan to high heat, add the remaining oil, and cook the remaining chicken.
Return the vegetables and chicken to the pan to reheat if necessary. Transfer to a medium serving bowl, add the sauce, and mix until well combined. Divide the stir-fry among 4 serving bowls and serve.