Ingredients:2 tbsp oil, divided
1 lb. Boneless, skinless chicken breasts, cut into ½ inch pieces
2 tbsp fresh minced ginger
1 fresh Serrano chili, seeded and sliced into strips
1 medium onion, halved lengthwise and sliced into strips
1 small red bell pepper, seeded and juilenned
1 small green bell pepper, seeded and juilenned
1 small yellow bell pepper, seeded and julienned
Sauce:¼ cup reduced sodium soy sauce
2 tbsp water
2 cloves of garlic, minced
2 tsp cornstarch
1 tsp sugar
Instructions: Heat 1 tbsp oil in a wok or large skillet over medium heat. Add chicken and stir fry until almost cooked through. Remove chicken to a plate; cover to keep warm.Heat remaining oil in wok then add ginger, chili, onion, and bell peppers; stir fry for five minutes or until peppers are crisp tender. Return chicken to the skillet.Mix sauce ingredients together in a small bowl. Pour into wok and cook until sauce is thick and bubbly, about two minutes. Serve over rice.
Makes approximately 4 servingsInformation:Calories 234
Protein 27 g
Carbohydrates 23 g
Fat 7g
Fiber 2 g
Sugar 4 g
Sodium 608 mg
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