3 tablespoons soy sauce (low sodium, if available) 3 tablespoons ketchup 1 teaspoon ground ginger 3 cloves garlic -- pressed 8 chicken thighs (skin and debone yourself, then cut chicken into chunks) 2 tablespoons vegetable oil -- divided 6 green onions -- cut into 1/2-inch pieces 1 large green bell pepper -- thinly sliced 6 cups hot cooked rice (I use brown) Mix soy sauce, ketchup, ginger and garlic in re-sealable heavy-duty plastic bag.
Add chicken; seal bag and turn to coat with marinade. Let stand 15 minutes. Heat 1 tablespoon of the oil in a skillet or wok over medium-high heat. Add green onions and bell peppers; stir-fry until crisp-tender. Remove from skillet. Heat the remaining 1 tablespoon oil in skillet. Add chicken; stir-fry 4 to 5 minutes or until no longer pink in center. Stir in bell pepper mixture. Serve over noodles or rice.
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