Ingredients
1/3 cup soy sauce (preferably low sodium)
1 tablespoons ketchup
2 teaspoons ground ginger or grate some fresh
2 cloves garlic — pressed
3 skinless boneless chicken breast halves — thinly sliced
(about
3/4 pound)
1 tablespoon vegetable oil
1 tablespoon sesame oil
6 green onions — cut into 1-inch pieces
1 green bell pepper — thinly sliced
1 red bell pepper — thinly sliced
4 cups 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.
