1-1/2 pounds boneless, skinless chicken breasts, cut into cubes.
1 red pepper, seeded and cut into strips
1-1/2 teaspoons freshly ground black pepper
One inch of fresh ginger root, peeled and finely chopped
2 cloves of garlic, peeled and finely chopped
3 tablespoons soy sauce lite, divided (optional, coconut amines, liquid amines Tamari or Bragg)
3 tablespoons white vinegar, divided
1 tablespoon of coconut palm sugar or honey
2 tablespoons of olive oil
Beat it all in a medium bowl, half the soy sauce, half the vinegar, and the sweetener. Add the chicken and mix to coat. Place in the refrigerator to marinate for 30 minutes.
Add the oil to a skillet and heat over medium-low heat. Add the garlic and ginger and cook for 30 seconds, until the garlic is golden and fragrant, but not burned.
Add the marinated chicken with any juices in the bowl and cook for 3 minutes. Add the pepper strips, remaining soy sauce and vinegar, and black pepper and stir. Cook for about 10 minutes until the peppers have softened and the chicken is cooked through.
Place chicken on or next to brown rice or quinoa.