I have been enjoying the tremendous versatility that chicken meat, white or dark bring to the table. This dish consists of chicken breast strips and mainly bell peppers. You can make it spicy or opt for mild depending on your family's preference.
2 tlbs soy sauce
1 tlbs cornstarch
1 tlbs rice vinegar
1 tablespoon minced peeled fresh ginger
1/4 teaspoon crushed red pepper (optional)
1 pound skinless, boneless chicken breast, cut into 1/4-inch-wide strips
2 tlbs vegetable oil
1/4 cup chopped 1/2 inch green onion
1 tlbs minced fresh ginger
3 garlic cloves, minced
1 cut orange bell pepper
1 cut yellow bell pepper
2 tlbs fresh lemon
1/2 to 1 tsp white pepper
1/4 tsp salt
1. Combine the first 5 ingredients in a medium bowl and mix into a paste. Add chicken, mix well, cover. Marinate in refrigerator 30 minutes.
2. Heat oil in a large nonstick skillet over medium-high heat; add onions, ginger, and garlic. Sauté 1 minute, stirring constantly. Add chicken mixture, and sauté 2 minutes. Stir in bell peppers, lemon juice, white pepper, and salt; cook 1 1/2 minutes or until chicken is done.
Eating chicken instead of beef has helped me loose a few pounds. Those safe diet pills still come in handy once in a while, it helps curve the appetize.
Tasty Tuesday, Tuesdays at The Table, Real Food Wednesday,, Foodie Friday