Ingredients:
2 tablespoons low sodium soy sauce
1 tablespoon cornstarch
1 tablespoon rice vinegar
1 tablespoon minced peeled fresh ginger
1/4 teaspoon crushed red pepper flakes
1 lb boneless chicken breasts, cut into 1/4-inch-wide strips
2 tablespoons vegetable oil
1 cup coarsely chopped green onions
1 tablespoon minced peeled fresh ginger
3 garlic cloves, minced
3/4 cup julienne-cut red bell peppers ( 1 x 1/4 inch)
3/4 cup julienne-cut yellow bell peppers ( 1 x 1/4 inch)
2 tablespoons fresh lemon juice
1/2-1 teaspoon white pepper
1/4 teaspoon salt
4 cups hot cooked rice
Directions:
Combine the first 5 ingredients in a medium bowl; add chicken. Cover and marinate in refrigerator 30 minutes.
Heat oil in a large nonstick skillet over medium-high heat; add onions, ginger, and garlic. Saute 1 minute, stirring constantly. Add chicken mixture, and saute 2 minutes. Stir in bell peppers, lemon juice, white pepper, and salt; cook 1 1/2 minutes or until chicken is done. Serve over rice.
Servings: 4
Time preparation: 45 min.
Time total: 55 min.