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….
- 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
- 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!
- 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