Ginger-chile chicken stir fry

The secret behind a successful stir-fry is to prepare all of the ingredients in advance and cook them quickly. Cook the rice, chop the veggies, add the chicken, and in minutes you'll have a homemade meal. Enjoy!

INGREDIENTS

2 Tbsp. oil (divided)
1 lb. boneless, skinless chicken breasts, cut into ½-inch pieces
2 Tbsp. fresh minced ginger
1 fresh Serrano chile, seeded and sliced into strips
1 medium onion, halved lengthwise and sliced into strips
1 small red bell pepper, seeded and julienned
1 small green bell pepper, seeded and julienned
1 small yellow bell pepper, seeded and julienned

Sauce:

¼ cup reduced-sodium soy sauce
2 Tbsp. water
2 cloves garlic, minced
2 tsp. cornstarch
1 tsp. sugar

INSTRUCTIONS

1. Heat 1 Tbsp. oil in a wok or large skillet placed over medium-high heat. Add chicken and stir fry until almost cooked through. Remove chicken to a plate; cover to keep warm.

2. Heat remaining oil in wok. Add ginger, chile, onion and bell peppers; stir-fry five minutes or until peppers are crisp-tender. Return chicken to wok.

3. Mix sauce ingredients together in a small bowl. Pour sauce into wok and cook until sauce is thick and bubbly, about two minutes. Serve over rice.

Serves 4

NUTRITION FACTS (per serving):

234 calories
27 g protein
22.5 g carbs
7 g fat
2 g fiber
4 g sugar
608 mg sodium