This recipe is FULL OF FLAVOR! I’m actually making it AGAIN this week (made it last week). We doubled the chicken and sauce and it only lasted 2 dinners and 1 lunch for the hubby. So, it went FAST! I think I’ll triple it…all of it…including the veggies next time b/c we were fighting over the veggies!

Check out this post and the comments section for tips on handling chili peppers! And check out the recipe below….

Ingredients

  • 2 Tablespoons Olive Oil (divided)
  • 1 Pound boneless, skinless chicken breasts, cut into 1/2 inch squares
  • 2 Tablespoons freshed 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 julienned
  • 1 small green bell pepper, seeded and julienned
  • 1 small yellow bell pepper, seeded and julienned
  • SAUCE
  • 1/4 cup reduced-sodium soy sauce
  • 2 Tablespoons water
  • 2 cloves garlic, minced
  • 2 teaspoon cornstarch (I used 3 tsp whole wheat flour)
  • 1 teaspoon sugar
  • get rice!

Directions

  • Heat 1 Tbsp oil in a wok or large skillet over medium high heat.
  • Add chicken and stir fry until almost cooked through.
  • Remove chicken to a plate; cover to keep warm.
  • Heat remaining oil in wok.
  • Add ginger, chili, onion and bell peppers.
  • Stir fry five minutes or until peppers are crisp tender.
  • Return chicken to wok.
  • 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

Nutrition Facts (per serving, serves 4)

  • 234 calories | 27 g protein | 22.5 g carbs | 7 g fat | 2 g fiber | 4 g sugar | 608 mg sodium

source: Muscle & Fitness HERS Magazine | September/October 2007

[This content has been modified from an article that originally appeared on FIToriBlog on October 21, 2010]

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