Chicken ‘n’ Pepper Stir-fry
Mix soy sauce, ketchup, ginger and garlic in resealable heavy-duty plastic
bag. Add chicken; seal bag and turn to coat with marinade. Let stand 15
minutes. Heat 1 tablespoon of the oil in 10-inch skillet or wok over
medium-high heat. Add green onions and bell peppers; stir-fry until
crisp-tender. Remove from skillet. Heat remaining 1 tablespoon oil in
skillet. Add chicken; stir-fry 4 to 5 minutes or until no longer pink in
center. Stir in bell pepper mixture. Serve with noodles.
2 tablespoons soy sauce
2 tablespoons ketchup
1/2 teaspoon ground ginger
2 cloves garlic — finely chopped
3 skinless boneless chicken breast halves — thinly sliced (about 3/4 pound)
2 tablespoons vegetable oil
6 green onions — cut into 1-inch pieces
1 medium green bell pepper — thinly sliced
1 medium red bell pepper — thinly sliced
4 cups hot cooked Chinese noodles
OR
4 cups hot cooked rice
