Roy’s Light Black Pepper Chicken

4 servings        1 Better Balance Bite/Blue Point

Calories 274     Fat 7.6g   Sat. Fat 1.6g   Protein 18.9g   Carbs 36.6g   Fiber 2g   Sugars 1g

Ingredients

· Cooking spray

· 1/4 cup soy sauce

· 2 Tbsp chicken broth or water

· 2 Tbsp plus 2 tsp corn starch, divided

· 1 Tbsp rice vinegar (see notes)

· 1 Tbsp brown sugar replacement

· 1 1/4 tsp ground black pepper, divided

· 1 tsp sesame oil

· 1 lb chicken breast, cut into bite-sized pieces (see notes)

· 1/2 medium onion, thinly sliced top to stem, not across

· 1/2 red or green pepper, thinly sliced, then cut in half

· 1 Tbsp minced garlic

· 2 tsp grated ginger

· 1/2 tsp red pepper flakes, optional (see notes)

Directions

1. In a small bowl, whisk together soy sauce, broth, 2 Tbsp cornstarch, vinegar, brown sugar replacement, 1 tsp pepper, and sesame oil.

2. In a medium bowl, toss the chicken with the remaining 1/4 tsp pepper and the remaining 2 tsp cornstarch. Add 2 Tbsp of the sauce and stir to coat. Marinate for 10 minutes.

3. Heat a large skillet over medium-high heat. Once hot, coat with cooking spray and add the chicken pieces in a single layer. If your skillet is too small, do this in 2 batches. Allow the chicken to sit, undisturbed, until browned, about 3 minutes. Flip the chicken and allow it to sit another 3 minutes, until browned on the other side. Stir for about a minute, then transfer to a plate.

4. Coat the skillet with more cooking spray and add in the onion and pepper. Cook, stirring often, until softened but still crispy, 3-4 minutes. Stir in the garlic, ginger, and pepper flakes, if using, and cook until fragrant, about 30 seconds.

5. Reduce the heat to low, then add in the remaining sauce. Stir through, then add the chicken back to the skillet, along with any juices on the plate. Toss to combine and cook to heat the chicken, about 2 minutes. Serve over rice or pasta, on a salad, or in a pita!

Notes

· Rice vinegar is milder than regular vinegar. If you need to use regular vinegar, use 1 1/2 tsp mixed with 1 1/2 tsp water.

· Not in the mood for chicken? Swap it out for pork tenderloin or even beef.

· You don’t need to use red pepper flakes if you prefer another spice. Use cayenne, chili powder, or even smoked paprika.