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I made this recipe a few weeks ago (the picture above is the dish I cooked) and absolutely LOVED it! It is quick to make and bursting with flavor. The directions below include some tweaks I made to the original recipe (I removed the oil and sugar). To see the original recipe, please visit the link above. Hope you enjoy!

Serves 2
2 tablespoons fish sauce
1 tablespoon oyster sauce
8 ounces boneless, skinless chicken breast or thigh, cut into bite-size pieces (about 1/4-inch thick)
2 cloves garlic, minced
2 green onions, ends trimmed, cut crosswise into 1-inch pieces
1 cup thinly sliced red bell pepper (from about 1 small pepper)
1/2 cup thinly sliced onion (from about 1/2 small onion)
2 tablespoons fresh ginger, cut into matchstick-size pieces
2 cups cooked brown rice, for serving
In a small bowl, mix together the fish sauce, oyster sauce, and sugar. Keep near the stove, along with the chicken and vegetables.
Heat a wok or large skillet over high heat until very hot. Add the oil and swirl the pan to coat the bottom. Add the chicken in an even layer and sear, undisturbed, for about 1 minute. Add garlic, stir, and continue cooking for 1 minute, stirring constantly. Chicken will be lightly browned, but not cooked through. Add the green onions, bell pepper, onions, ginger, and sauce. Stir-fry for 2 to 3 minutes, until the chicken is cooked through and the bell peppers and onions are crisp-tender. Serve immediately, with one cup brown rice.
Nutrition: Calories 370, Carbs 51g, Fat 5g, Protein 32g

Article by Joy Diggs

Digg Deep Fitness was founded by personal trainer and registered dietitian, Joy Diggs. Diggs earned her B.A. in Exercise and Sport Science from University of North Carolina and her M.S. in Nutrition from Georgia State University. After completing a dietetic internship at The Ohio State University, she passed the exam to become a registered dietitian. Additionally, she is a certified personal trainer through the National Academy of Sports Medicine.

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