In a large Ziploc bag combine: canola oil, garlic, ginger, soy sauce, brown sugar, and pepper. Seal and toss around until well mixed, then add chicken.
Make sure chicken is fully coated by ginger garlic marinade and then refrigerate for about 30 minutes for the best results.
When you are ready to cook, heat a large skillet over medium heat with a little bit of oil. Cook chicken until well done, then pull off the heat.
Chop cooked chicken into ¼ in strips.
Pour leftover marinade into the skillet and add chopped chicken and red bell pepper, keeping it on medium heat.
Cooked until chicken is covered in a thick, yummy glaze.
Pro tip: Serve with brown rice, white rice. Cauliflower rice, or your favorite veggies! My favorite is on a bed of cauliflower rice with steamed broccoli and spiralized broccoli stems.
*I haven’t tried this on a grill yet, but I’m sure it’d be delicious! I’d choose full chicken breasts. marinate the chicken for 12-24 hours and skip steps 4-6. Grill red bell pepper separately.
This recipe is dairy & gluten free and Whole30 Compliant
Nutrition facts per serving: 309 calories, 11.5g of fat, 2.4g of saturated fat, 93mg of cholesterol, 786mg of sodium, 363mg of potassium, 17.7g of carbs, .8g of fiber, 15g of sugars, 32.5g of protein. 35% of vitamin A, 97% of Vitamin C, 3% of Calcium, 10% of Iron.