Cut the chicken breasts into bite-size pieces.
Seed and dice the red and green bell peppers.
In a large skillet, add the canola oil and saute the chicken pieces for 2 to 3 minutes. Stir in the chopped red and green bell peppers, drained water chestnuts and Kung Pao sauce. Bring to bubbling over medium high heat, then reduce to low and simmer 8 to 10 minutes, or until chicken is cooked through. OPTIONAL: If you need to thicken the sauce, make a slurry with the cornstarch and equal parts water and stir it into the sauce. Let simmer 2 more minutes and let sauce thicken. Garnish with sliced green onions and/or chopped peanuts.
Cook the eggrolls, as directed.
Cook the white rice, as directed.
Serve Kung Pao Chicken with eggrolls and rice.