Yields: 4 servings
Ingredients
1-1/2 pounds boneless, skinless chicken breasts, cut into cubes
1 red bell pepper, seeded and cut into strips
1-1/2 teaspoons freshly ground black pepper
1-inch fresh ginger root, peeled and finely chopped
2 cloves garlic, peeled and finely minced
3 tablespoons lite soy sauce, divided (optional, coconut aminos, Tamari or Bragg Liquid Aminos)
3 tablespoons white vinegar, divided
1 tablespoon coconut palm sugar or honey
2 tablespoons olive oil
Directions
- Whisk together in a
medium sized bowl, half of the soy sauce, half of the vinegar, and the
sweetener. Add the chicken and toss to coat. Place in the fridge to
marinate for 30 minutes.
- Add oil to a skillet
and heat to medium-low. Add the garlic and ginger and cook for 30
seconds, just until garlic is golden and fragrant, but not burnt.
- Add the marinated
chicken with any juices in the bowl and cook for 3 minutes. Add the bell
pepper strips, remaining soy sauce and vinegar, and black pepper and
stir. Cook for about 10 minutes until peppers have softened and chicken
is cooked through.