0 1Tketchup 2tground ginger or grate some fresh 2clovegarlic -- pressed 3skinless boneless chicken breast halves -- thinly sliced 1Tvegetable oil 1Tsesame oil 6green onions -- cut into 1-inch pieces 1green bell pepper -- thinly sliced 1red bell pepper -- thinly sliced 4chot cooked brown rice 1Tketchup 2tground ginger or grate some fresh 2clovegarlic -- pressed 3skinless boneless chicken breast halves -- thinly sliced 1Tvegetable oil 1Tsesame oil 6green onions -- cut into 1-inch pieces 1green bell pepper -- thinly sliced 1red bell pepper -- thinly sliced 4chot cooked brown rice 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