Shredded Chicken in Hot Sauce

Ingredients

• 0.8 cup bell pepper red (1 x)
• 0.8 cup bell pepper yellow (1 x)
• 4 cups rice hot cooked
• 4 cups rice hot cooked
• 4 cups rice hot cooked
• 1 tablespoon cornstarch 
• 0.3 teaspoon pepper red crushed
• 1 tablespoon ginger fresh minced peeled
• 3  garlic clove minced
• 1 cup spring onion coarsely chopped
• 2 tablespoons juice of lemon fresh
• 2 tablespoons soy sauce low-sodium
• 1 tablespoon rice vinegar 
• 0.3 teaspoon salt 
• 1 pound chicken breast cut into 1/4-inch-wide strips
• 2 tablespoons vegetable oil 
• 0.5 teaspoon pepper white

Equipment

• bowl
• frying pan

Directions

1. Combine the first 5 ingredients in a medium bowl; add chicken. Cover and marinate in refrigerator 30 minutes.
2. Heat oil in a large nonstick skillet over medium-high heat; add onions, ginger, and garlic. Saut 1 minute, stirring constantly.
3. Add chicken mixture, and saut 2 minutes. Stir in bell peppers, lemon juice, white pepper, and salt; cook 1 1/2 minutes or until chicken is done.
4. Serve over rice.