Serves 4
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
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
VEGETARIANS: Skip the chicken and add some tofu and extra veggies.
You’ll love it!
Recipe from Menu Mailer
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