This ginger chicken recipe is much lighter than the traditional kind. It is not battered and deep fried, yet still has that sweet spicy sauce which is really the heart of this dish. You can increase or decrease the amount of chili flakes used depending on your taste.

• Ingredients
• 1 tablespoon oil (canola, vegetable or sesame)
• 4 pounds chicken breast, sliced
• 1 cup bell peppers, sliced
• 1/2 cup red onion, sliced
• 2 tablespoons ginger, minced
• 2 garlic cloves, minced
• 1/2 cup soy sauce
• 1/2 cup brown sugar
• 2 tablespoons vinegar
• 2 teaspoons chili flakes
• Pinch of salt
• 1/4 cup green onion or chives, chopped

Directions:

In a large skillet, heat the oil over a medium heat. Add the chicken and brown on all sides, cooking for 5-10 minutes. Remove from pan and cover to keep warm. In same skillet, cook the peppers, onion, ginger and garlic, stirring until the veggies are tender-crisp, about 10 minutes. Mix together the soy sauce, vinegar, sugar, salt and chili flakes and add it to the pan. Cook for a few minutes until the sauce thickens. Add the chicken back to the pan and stir to combine with the veggies and ginger sauce. Serve over rice and garnish with green onion.