Chicken Tri Color Peppers and Onion

 Easy Simple and Tasty, Boneless Chicken Breast Cut in to bite size pieces, with a bag of Frozen Tri Color Peppers and Onions and a few more ingredients you might already have in the pantry. Served over Rice…

Chicken with Tri Color Pepper and Onions

Ingredients

• 2 boneless skinless chicken breast, about 12 to 16 ounces
• 2 tablespoons corn starch
• 1 bag frozen tri color peppers and onion, about 14 ounces
• 2 tablespoons tablespoons grated or minced ginger
• 2 tablespoons low sodium soy sauce, (more to sprinkle on top when served, if you like)
• 1/2 cup chicken stock
• 1 tablespoon light brown sugar or honey
• 2 teaspoons garlic and herb no salt added seasoning
• 1 tablespoon corn starch
• 3 tablespoons olive oil
• 3 cups cook rice, keep warm for serving
• salt and pepper to taste

Directions

• In a small bowl mix together the chicken stock, soy sauce, brown sugar, and 1 tablespoon corn starch, mix with fork or whisk, set aside.
• Spread chicken pieces on a plate or bowl and sprinkle the 2 tablespoons cornstarch on the chicken move chicken around plate to cover with cornstarch evenly, set aside.
• In a large skillet add the olive oil turn heat to medium high, add prepared chicken keep stirring for about 3 to 4 minutes.
• Add the ginger and garlic and herb seasoning, sprinkle over chicken evenly. Keep stirring. Cook for a few minutes.
• Add the whole bag of peppers and onions continue to stir and cook for a for about 4 to 5 more minutes, until chicken is cooked completely.
• Next add the liquid ingredients, stirring until sauce starts to thicken, turn off heat.
• Serve over cooked rice, serves about 2 to 4. Enjoy!