Stir Fry Chicken and Peppers

One of the stand-by meals from my childhood that my husband requests often.


Chicken and Peppers (or whatever veggies you like - I add extras)

Mix the following sauce in a glass bowl:
1 clove Garlic, minced
1 Tbsp Oil
2 Tbsp Bragg's, Tamari or Soy Sauce
1 tsp Cornstarch
1/4 tsp Salt
1/8 tsp Black Pepper

Cut up chicken breast into bite-sized pieces - I use about 5-6 chicken tenders - mix with the sauce and let it marinate while you prepare the other stuff.

In another glass bowl/cup, mix the following sauce:
1 tsp Cornstarch
1/4 cup Cold Water
1/4 tsp Sugar, Honey or Agave
2 Tbsp Bragg's, Tamari or Soy Sauce 

Heat 3 Tbsp oil in wok or large pan on medium high. Stir fry veggies - the basic veggies for this are a diced green pepper and a diced onion but you can use whatever you like.  Broccoli, Carrots and Snow Peas are all great. Remove veggies  to a separate bowl. Stir fry the marinated chicken in the pan until the chicken is done. Throw the veggies back in, and pour in the sauce.  Heat until thickened.  Serve over rice.