Ingredients:
Marinade
- 1½ tbsp soy sauce
- 1½ tbsp white wine vinegar
- 1 tbsp sesame oil
- 1 tbsp orange zest (1 medium orange)
- 1 tbsp fresh ginger, grated
- 2 tbsp sweetener (I use Truvia)
- 1 tsp minced garlic
- ½ tsp chili flakes
- ¼ tsp black pepper
Chicken
- 1½ lb boneless/skinless chicken breasts
- 2 tbsp oil
- ½ green pepper, diced
- 5 green onions, sliced
Directions
- Combine marinade ingredients in bowl and mix until well blended.
- Cut chicken into 2 inch strips.
- Place chicken and marinade in 1 gallon zipper bag.
- Marinate in refrigerator for at least 2 hours (up to overnight for a more intense flavour) .
- Remove the chicken from the bag, reserving any excess marinade.
- Heat oil in wok or large skillet over high heat.
- Cook and stir the chicken 2 minutes until it starts to brown.
- Add the pepper, green onions and marinade.
- Cook 3-4 minutes, stirring constantly, until the sauce has reduced and the chicken is done.
Serve over cauliflower rice.
Credit: Deb Spence