Yield: 4 servings
2 T GF soy sauce
2 T ketchup
½ tsp. ginger
2 cloves garlic, finely chopped
4 boneless, skinless chicken breast halves (about 1 lb), thinly sliced
1 T vegetable oil
6 green onions, cut into 1-inch pieces
1 medium green bell pepper, thinly sliced
1 medium red or yellow bell pepper, thinly sliced
2 T vegetable oil
3 cups hot cooked rice
1. Mix GF soy sauce, ketchup, ginger, and garlic in a large resealable plastic bag.
2. Add chicken; seal bag. Let stand 15 minutes.
3. Heat 1 T of oil in 10-inch skillet or wok over medium-high heat until hot.
4. Add onion and bell peppers, sauté until tender, remove from skillet.
5. Add remaining 2 T of oil to skillet.
6. Add chicken; sauté until chicken is white.
7. Stir onion-pepper mixture into chicken.
8. Serve over rice.
2 T GF soy sauce
2 T ketchup
½ tsp. ginger
2 cloves garlic, finely chopped
4 boneless, skinless chicken breast halves (about 1 lb), thinly sliced
1 T vegetable oil
6 green onions, cut into 1-inch pieces
1 medium green bell pepper, thinly sliced
1 medium red or yellow bell pepper, thinly sliced
2 T vegetable oil
3 cups hot cooked rice
1. Mix GF soy sauce, ketchup, ginger, and garlic in a large resealable plastic bag.
2. Add chicken; seal bag. Let stand 15 minutes.
3. Heat 1 T of oil in 10-inch skillet or wok over medium-high heat until hot.
4. Add onion and bell peppers, sauté until tender, remove from skillet.
5. Add remaining 2 T of oil to skillet.
6. Add chicken; sauté until chicken is white.
7. Stir onion-pepper mixture into chicken.
8. Serve over rice.