1 pound boneless, skinless chicken breasts, cut into thin strips

2 tablespoons vegetable oil

1 onion, chopped

2 cloves garlic, minced

1 red pepper, chopped

1 green pepper, chopped

1 cup chopped mushrooms

2 tablespoons of soy sauce (replace with tamari if on a gluten free diet)

1 tablespoon corn flour

1/2 tsp ginger powder

1/2 tsp garlic powder

cooked rice, for serving

Step 1

In A Small Bowl, Whisk Together Soy Sauce, Cornflour, Ginger Powder, Garlic Powder, And 1/4 Cup Water. Set Aside.

Step 2

Heat Oil In A Large Wok Or Wok Over High Heat. Add The Chicken Strips And Fry For 3-4 Minutes Until Browned And Cooked Through. Remove Chicken From Skillet And Set Aside.

Step 3

Add Chopped Onion And Minced Garlic To The Pan And Fry For 1-2 Minutes Until Fragrant. Add The Chopped Bell Peppers And Mushrooms And Saute For 2-3 Minutes Until The Vegetables Soften Slightly.

Step 4

Return The Chicken To The Skillet With The Vegetables. Add The Soy Sauce Mixture And Stir-fry Everything Together For 2-3 Minutes Until The Sauce Thickens And The Chicken And Vegetables Are Evenly Coated.

Step 5

Season With Salt And Pepper To Taste. Serve The Chicken Stir Fry Hot Over Cooked Rice. Enjoy!