Chicken, Peppers & Carrots

This is a dish our family enjoys regularly for dinner.  It is a great way to get your veggies and enjoy a really tasty meal.  It is prepared in a wok, so it moves fairly quickly once the veggies are prepared. 


What you need:
boneless, skinless chicken breasts
green bell peppers
'matchstick' carrots
vegetable oil 
rice
sugar
soy sauce
ginger

Slice your chicken into small strips. Optional: marinade the chicken in a little soy sauce and powdered, dried ginger. Now slice your bell peppers. Shread your carrots if you didn't take the easy route and buy them ready to use. 

Preheat your wok to medium high and add a couple tablespoons of oil.  First you will cook your bell peppers.  When tender, remove and do the same for your carrots.  Remove.  Add more oil, which has 2-3 teaspoons of dried ginger added to it,  and cook your chicken, now.  Stir occasionally as your chicken cooks throughly.  If you haven't already started your instant rice, do so now.  Return the cooked veggies to the chicken in the wok.  Add a tablespoon of sugar and a couple tablespoons of soy sauce.  Cook another minute or two, until flavors blend and veggies are re-heated.  Serve over bed of rice.