Recipe Station

I love the kick that I get from this dish. The pepper really adds the texture and the coconut palm makes it taste kind of of tropical. This is a different twist on chicken that I definitely will try over and over.

Here Is What You Need To Get:

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 To Follow

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.

Add the garlic and ginger and cook for 30 seconds, just until garlic is golden and fragrant.

Add the marinated chicken with any juices in the bowl. Cook for 3 minutes.

Add the bell pepper strips, remaining soy sauce, vinegar and black pepper.

Cook for about 10 minutes.

This dish is perfect for those who are looking after their weight but still want to eat something that is rich and bold in flavors.

Your never going to believe how easy it is to throw everything together.

~*~ Helpful Hint ~*~

I marinated the chicken in the soy sauce, ginger and garlic for an hour and a half before I put everything in the sauce pan to cook.

This Recipe Was Adapted From: Skinny Ms.

Photo Source: Skinny Ms.