Easy Chicken Stir Fry

Submitted by Susannah on Mon, 05/10/2004 - 7:36pm

Summary

Yield
Source	Leanne Ely's Food for Thought Column, via Flylady
Prep Time	15 minutes
Recipes	Poultry
Seasons	Spring

Description

Ingredients

1 T ketchup
2 t ground ginger or grate some fresh
2 clove garlic -- pressed
3 skinless boneless chicken breast halves -- thinly sliced
1 T vegetable oil
1 T sesame oil
6 green onions -- cut into 1-inch pieces
1 green bell pepper -- thinly sliced
1 red bell pepper -- thinly sliced
4 c hot cooked brown rice
1 T ketchup
2 t ground ginger or grate some fresh
2 clove garlic -- pressed
3 skinless boneless chicken breast halves -- thinly sliced
1 T vegetable oil
1 T sesame oil
6 green onions -- cut into 1-inch pieces
1 green bell pepper -- thinly sliced
1 red bell pepper -- thinly sliced
4 c 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!