Orange Chicken & Vegetables

Cut the chicken breasts up into 1 - 1 1/2 inch cubes. Combine the flour and the 1/4 teaspoon of salt & 1/4 teaspoon pepper in a small bowl or large zip lock bag. Toss the chicken around in it until all of the pieces are covered. Heat up a large skillet or wok. When it's nice and hot add 1 tablespoon of oil and then add the chicken. Add in batches of two so the chicken cooks evenly. You don't want to crowd the pan. Cook & stir your chicken until it is golden all over. (About 10 minutes) While your chicken is cooking up, chop up your veggies. Make sure they are about the same size. When the chicken is golden brown place it on a plate lined with a paper towel. Add another tablespoon of oil into the hot skillet. Add your veggies & arlic(Except water chestnuts!) and cook over medium high heat until crisp tender... about another 10 minutes. When your veggies are crisp, yet still tender, add the water chestnuts, thickened sauce and chicken into the pan. Stir the mixture to combine. Serve over rice or Chinese noodles.