Yields: 6 servings | Serving Size: 1 C. | SP: 4| Calories: 199 | Total Fat: 8g | Saturated Fat: 1g | Trans Fat: 0g | Cholesterol: 83mg | Sodium: 34mg | Carbohydrates: 4 g | Dietary Fiber: 1g | Sugars: 2g | Protein: 27g |
To Make This Recipe You’Il Need the Following ingredients:
1-1/2 Pounds boneless, skinless chicken breasts, cut into cubes
1 Red bell pepper, seeded and cut into strips
1-1/2 Tsps freshly ground black pepper
1-Inches fresh ginger root, peeled and finely chopped
2 Cloves garlic, peeled and finely minced
3 Tbsps. lite soy sauce, divided
3 Tbsps. white vinegar, divided
1 Tbsps. coconut palm sugar or honey
2 Tbsps. olive oil
HOW TO MAKE:
Put the following ingredients in a med. bowl and mix with whisk: sweetener, half of the vinegar, half of the soy sauce. Add the chiiicken and toss to coat. Put into the fridge so as to steep during half an hour.
Add oil to a frying pan & heat to medium-low. After adding garlic and ginger, cook for 30 seconds until garlic gets fragrant and golden without being burnt.
Cook the marinated chicken for 3 mins without any juices in the bowl. Then, pour the remaining soy sauce and vinegar, add the bell pepper strips, the black pepper and stir. Cook during 10 mins until chicken is cooked through and peppers get softened. Remit chicken over or alongside brown rice or quinoa.
Yields: 6 servings | Serving Size: 1 C. | SP: 4 | Calories: 199 | Total Fat: 8g | Saturated Fat: 1g | Trans Fat: 0g | Cholesterol: 83mg | Sodium: 34mg | Carbohydrates: 4 g | Dietary Fiber: 1g | Sugars: 2g | Protein: 27g |