Chicken Stir Fry

• 4 small boneless chicken breasts, sliced
• 1 bag of fresh stir fry vegetables (from the produce section)
• 12 red bell pepper, halved and thinly sliced
• 14 cup lower sodium soy sauce
• 18 cup cider vinegar
• 1 teaspoon minced garlic
• 1 teaspoon minced fresh ginger
• 12 teaspoon red pepper flakes
• 1 tablespoon canola oil
• rice or rice noodles, cooked

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

chicken breasts, vegetables, red bell pepper, lower, cider vinegar, garlic, fresh ginger, red pepper, canola oil, rice

Taken from www.food.com/recipe/chicken-stir-fry-462358 (may not work)