Gingered Chicken Stir-Fry

• 1 tablespoon ketchup
• 1 tablespoon minced fresh gingerroot
• 2 tablespoons reduced-sodium soy sauce
• 2 garlic cloves, minced
• 3/4 pound boneless skinless chicken breasts, cut into thin strips
• 1 large green pepper, sliced
• 1 large sweet red pepper, sliced
• 6 green onions, sliced
• 2 teaspoons canola oil, divided
• 2 teaspoons sesame or additional canola oil, divided
• Hot cooked rice, optional

1. In a large resealable plastic bag, combine the ketchup, ginger, soy sauce and garlic; add chicken. Seal bag and turn to coat; refrigerate for 15 minutes.
2. In a
3. or wok, stir-fry peppers and onions in 1 teaspoon canola oil and 1 teaspoon sesame oil until crisp-tender. Remove vegetables with a slotted spoon; keep warm. In the same skillet, stir-fry chicken and marinade in remaining oil for 3-4 minutes or until no longer pink. Return vegetables to the pan; heat through. Serve with rice if desired.

ketchup, fresh gingerroot, soy sauce, garlic, chicken breasts, green pepper, sweet red pepper, green onions, canola oil, sesame, rice

Taken from www.tasteofhome.com/recipes/gingered-chicken-stir-fry/ (may not work)