Sweet Pepper Chicken With 5-Spice

• 1 12 cups brown rice, cooked to package directions
• 2 tablespoons cooking oil
• 1 12 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 12 teaspoons Chinese five spice powder
• 3 tablespoons dry sherry
• 2 tablespoons honey
• 14 cup tamari soy sauce, eyeball the amount
• 34 cup chicken stock
• 1 tablespoon cornstarch
• 14 cup chopped chives

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

brown rice, cooking oil, chicken thighs, salt, sweet bell peppers, onion, gingerroot, garlic, spice powder, sherry, honey, soy sauce, chicken stock, cornstarch, chives

Taken from www.food.com/recipe/sweet-pepper-chicken-with-5-spice-469049 (may not work)