1-2Tbsp.sesame oil (or vegetable oil will work too)
2lbs.boneless, skinless chicken breasts (organic if possible) diced into 1 inch pieces - dry
2Tbsp.cornstarch, divided
2red peppers, diced into 1 inch pieces
1zucchini, diced into 1 inch pieces
Salt and pepper to taste
3Tbsp.tamari sauce (gluten free)
2Tbsp.rice wine vinegar
2tsp.BBQ sauce (gluten free)
Dashof Chinese 5 Spice (omit if you don't have)
1Tbsp.chili garlic sauce
1Tbsp.fresh grated ginger or 1 teaspoon ground ginger
2tsp.sugar
2garlic cloves, minced
2Tbsp.water
2-4scallions, sliced thin into small pieces
Sesame seeds
Rice Ramen, cooked as directed (I use Rice Ramen by Lotus Foods. It's made with two ingredients, brown rice and millet (whole grains!), making it high in fiber and protein)
Instructions
Prepare sauce by combining tamari, vinegar, BBQ sauce, Chinese 5 Spice, chili sauce, ginger, sugar and garlic. Set aside.
Prepare cornstarch slurry of 1 tablespoon cornstarch + 2 tablespoons water. Set aside.
Coat chicken with 1 tablespoon of cornstarch (use a ziptop baggie or simply massage chicken to coat in a bowl - make sure chicken is dry before coating with cornstarch)
Heat a large pan with sesame oil over high to medium-high heat. Once pan is hot, add chicken and cook until cooked through, stirring occasionally, about 4-5 minutes.
Add peppers and zucchini (and any other vegetables you like). Cook for another 2 minutes until vegetables softened but are not mealy.
Combine cornstarch slurry with sauce. Mix well and pour into pan. Bring it to a boil and stir well until chicken and vegetables are covered. Add salt, pepper and additional tamari to taste.
Serve over Rice Ramen and top with scallions and sesame seeds (optional).