Chicken and Pepper Stir Fry w/ Brown rice

Ingredients

• Tamari soy sauce

  3 tbsp or 54g

• Ketchup

  2 tbsp or 30g

• Ground ginger

  3 tsp or 5g

• Garlic

  raw

  1 cloves, minced or 3g

• Chicken thigh

  cooked, roasted

  12 thigh, bone removed or 744g

• Canola oil

  high stability, non-trans, high oleic (70%)

  1 tbsp or 14g

• Scallions

  raw

  6 large or 150g

• Red bell pepper

  raw

  1 large (2-1/4 per pound, approx 3-3/4" lo or 164g

• Brown rice

  long-grain, cooked

  6 cup or 1.17kg

Directions

1. Mix soy sauce, ketchup, ginger and garlic in re-sealable heavy-duty plastic bag. Add chicken; seal bag and turn to coat with marinade. Let stand 15 minutes.
2. 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.
3. Heat the 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 over noodles or rice.
4. *LEANNE’S NOTE: Have chicken thighs slightly frozen to ease in skinning and deboning.