Serves: 4
Total Calories: 238
1. In medium bowl, combine 1 tablespoon olive oil, soy sauce, garlic, ginger root and cornstarch. Toss chicken in sauce to coat and marinate 30 minutes.
2. In a wok, heat remaining 2 tablespoons oil and cook peppers and celery over high heat, stirring frequently until softened. Add green onions and cook 2 minutes more. Remove vegetables from wok.
3. Drain chicken and pat dry with paper towels. Add chicken to wok and stir fry until chicken is done, about 3 minutes.
4. Mix remaining ingredients together in a small bowl. Add to chicken with vegetables simmer 3 minutes.
This Chinese Pepper Chicken recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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