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boneless skinless chicken breast halves, cut into strips
vegetable oil, divided
medium carrots, julienned
large green or red pepper, julienned
medium sweet onion, diced
brown sugar, firmly packed
In a large skillet or wok, stir-fry chicken in 2 tablespoons of oil for 6-8 minutes or until juices run clear. Remove chicken and set aside.
In the same skillet, stir-fry carrots and peppers in remaining oil for 2 minutes.
Add onion; stir-fry about 2-4 minutes longer or until vegetables are tender.
Combine soy sauce, brown sugar, ginger powder, garlic powder, and black pepper; add to skillet. Bring to boil.
Return chicken to skillet. Boil for 5 minutes or until sauce is slightly thickened. Serve over rice.