6 Servings 5 min Cook
3 Tbsp Soy Sauce
2 Tbsp Ketchup
3 Tsp Ginger
1 Cloves, minced Garlic
8 Thigh, bone removed Chicken Thigh
2 Tbsp Vegetable Oil
6 Large Scallions
1 Large (2-1/4 per pound, approx 3-3/4" lo Red Bell Pepper
6 Cup Brown Rice
Mix soy sauce, ketchup, ginger and garlic in re-sealable heavy-duty plastic bag.
Add chicken; seal bag and turn to coat with marinade.
Let stand 15 minutes.
Heat 1 tablespoon of the oil in 10-inch skillet or wok over medium-high heat.
Add green onions and bell peppers; stir-fry until crisp-tender.
Remove from skillet.
Heat the remaining 1 tablespoon oil in skillet.
Add chicken; stir-fry 4 to 5 minutes or until no longer pink in center.
Stir in bell pepper mixture.
Serve over noodles or rice.
NOTE: Have chicken thighs slightly frozen to ease in skinning and deboning.