Chicken Stir Fry

Tangy, spicy, garlicky, gingery - and quick! The prep time is for marinating.

• Ready In: 3 hrs 10 mins
• Serves: 4

Ingredients

• 4  small boneless chicken breasts, sliced
• 1  bag  of fresh  stir fry vegetables (from the produce section)
• 1⁄2 red bell pepper, halved and thinly sliced

• Marinade ingredients

• 1⁄4 cup  lower sodium soy sauce
• 1⁄8 cup cider vinegar
• 1  teaspoon  minced garlic
• 1  teaspoon  minced fresh ginger
• 1⁄2 teaspoon red pepper flakes
• 1  tablespoon canola oil
•  rice or   rice noodles, cooked

Directions

1. Combine marinade ingredients. Pour into large ziploc bag. Place chicken in ziploc, seal and make sure chicken is coated by marinade. Place bag in a bowl and refrigerate for 3 to 4 hours.
2. Heat oil over medium high heat in non-stick skillet. Add chicken and marinade, stirring and cooking until chicken is pink, about 3-4 minutes. Turn down heat if necessary so that all the marinade does not cook off. Add bag of veggies and bell pepper. Cook until vegetables soften slightly and chicken is no longer pink, about 4-5 minutes.
3. Serve over rice or rice noodles. Be sure to spoon the pan juices over your plate!