Presented by Duncan Edwards
Serving 6 persons
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
2 Tbsp Olive oil
1 lb boneless skinless chicken breasts
Salt and pepper (to taste)
2 large bell peppers Green and yellow, cut into 1/2 inch cubes
1Carrot cleaned & cut into 1/8 inch round slices
1 Tbsp shredded ginger root or ginger powder
4 garlic cloves crushed
1 small red chili pepper thinly sliced
1/4 cup soy sauce
1 Tbsp apple cider vinegar
1 Tbsp brown sugar
Slice chicken breasts into 1 inch strips. Season with salt and pepper.Preheat olive oil in the large skillet on medium high heat. Add sliced chicken to the hot skillet and cook on medium high heat for 2 minutes on each side (total 4 minutes). Add sliced peppers, ginger root, crushed garlic, chili pepper, and stir fry for 5-6 minutes more.Next add sauce, vinegar and brown sugar into the skillet. Mix and cook for 2 more minutes.
Serve immediately.
