Description
Ingredients
- 1T ketchup
- 2t ground ginger or grate some fresh
- 2clove garlic -- pressed
- 3 skinless boneless chicken breast halves -- thinly sliced
- 1T vegetable oil
- 1T sesame oil
- 6 green onions -- cut into 1-inch pieces
- 1 green bell pepper -- thinly sliced
- 1 red bell pepper -- thinly sliced
- 4c hot cooked brown rice
- 1T ketchup
- 2t ground ginger or grate some fresh
- 2clove garlic -- pressed
- 3 skinless boneless chicken breast halves -- thinly sliced
- 1T vegetable oil
- 1T sesame oil
- 6 green onions -- cut into 1-inch pieces
- 1 green bell pepper -- thinly sliced
- 1 red bell pepper -- thinly sliced
- 4c hot cooked brown rice
Instructions
Mix soy sauce, ketchup, ginger and garlic in resealable heavy-duty
plastic bag. Add chicken; seal bag and turn to coat with marinade.
Let stand 15 minutes. Heat 1 tablespoon of the oil in 10-inch skillet
or wok over medium-high heat. Add green onions and bell peppers; stir-
fry until crisp-tender. Remove from skillet. Heat remaining 1
tablespoon oil in skillet. Add chicken; stir-fry 4 to 5 minutes or
until no longer pink in center. Stir in bell pepper mixture. Serve
with brown rice.
Per serving: 436 Calories (kcal); 9g Total Fat; (18% calories from
fat); 27g Protein; 9g Fiber; 61g Carbohydrate; 51mg Cholesterol;
670mg Sodium
Notes
VEGETARIANS: Skip the chicken and add some tofu and extra veggies.
You'll love it!
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