Serves 6   

27 oz. of Chicken Breasts, cut into 2” cubes

2 tbsp of Cornstarch

1 Medium Red Bell Pepper – seeded and cut into 1-2” squares

½ Medium Yellow Onion, halved then quartered

1 tsp of fresh minced ginger or use ¼ tsp of ground ginger

1 tsp of minced garlic or 2 cloves.

½ cup of Brown Sugar or use brown sugar substitute for lower points

½ cup of Low Sodium Soy Sauce

3 Thai Chilis, chopped or can use a pinch or two of Red Chili Flakes too, this is optional, I added it for some heat.

Add your cubed chicken to a zip-lock bag then your cornstarch, toss to coat. I zip the bag and move it around so the chicken is coated.  Put in the fridge for 30 minutes.

In a 12” skillet, on medium-high heat, add your soy sauce, brown sugar, stir, add your ginger, garlic, Chilis (if using), then bell peppers and onions, finally your chicken. Mix to coat chicken, let cook undisturbed for 10 minutes, stir cook for another 5-7 minutes on medium-low heat or until chicken is cooked through.  That’s it!! Serve over riced cauliflower.