Sweet Pepper Chicken With 5-Spice

Came from Rachael Ray's show.

• Ready In: 30 mins
• Serves: 4
• Yields: 4

Ingredients

• 1 1⁄2 cups brown rice, cooked to package directions
• 2  tablespoons  cooking oil
• 1 1⁄2 lbs  boneless chicken thighs, cut into bite-size chunks
•  salt and coarse black pepper
• 2  sweet bell peppers, seeded and cubed into bite-size pieces
• 1  sliced onion
• 1  inch  minced gingerroot
• 3 -4  garlic cloves, finely chopped
• 1 1⁄2 teaspoons Chinese five spice powder
• 3  tablespoons dry sherry
• 2  tablespoons honey
• 1⁄4 cup tamari soy sauce, eyeball the amount
• 3⁄4 cup  chicken stock
• 1  tablespoon cornstarch
• 1⁄4 cup  chopped chives

Directions

1. Heat about 1 tablespoon of oil over high heat in nonstick skillet and add chicken seasoned with a little salt and lots of black pepper. Stir-fry chicken until browned and remove to a plate.
2. Add another tablespoon of oil and allow to heat until it ripples and begins to smoke. Then add peppers, onions or shallot and stir fry 2 minutes. Add ginger, garlic and 5 spice powder and season vegetables with a little more black pepper. Add sherry and shake pan for 30 seconds, then add honey or agave, Tamari and stock. Stir corn starch into a little water to dissolve, then add to sauce and thicken 1 minute. Slide chicken back in heat through a minute more.
3. Serve chicken with rice and garnish with chives.