1lbboneless skinless chicken breast cut into 1 inch cubes
salt and pepper to taste
1red bell peppercut into 1 inch pieces
½cupcarrotsshredded or thinly sliced
2green onionswhite and green parts
2garlic cloves minced
In a small bowl or measuring cup, mix together all the ingredients for the sauce. Set aside. Season the chicken with salt and pepper.
Heat a large skillet over medium-high heat. Add 1 tablespoon oil and heat for 30 seconds. Add the chicken and cook until cooked through, about 5 minutes. Remove the chicken from the pan and place on a plate.
Add 1 tablespoon oil to the now empty skillet, followed by the broccoli, red pepper and carrots. Cook for about 5 minutes, or until crisp-tender. Add the green onions, ginger and garlic and cook for another minute.
Add the chicken back to the pan. Pour in the stir-fry sauce and bring to a simmer. Simmer for 2-3 minutes until thickened and heated through. Serve with hot cooked rice. Enjoy!
Tamari: Tamari is gluten-free soy sauce. Many soy sauces are made with a soybean/wheat blend, but tamari is made of 100% soy beans.
Red pepper flakes: I only add ¼ for a little flavor. It doesn’t make the sauce spicy – just more flavorful. Add more red pepper flakes if you want a spicier sauce!