Marinade:
1/4 tsp. baking soda
1 tbsp. rice vinegar
2 tsp. soy sauce (I use low sodium)
1 tsp. cornstarch
1/2 tsp. crushed black pepper (fresh cracked works best)
1-2 skinless breasts, cubed
Add mixture together and pour over chicken, make sure chicken is well coated. Marinade will be fizzy somewhat, but it's supposed to do that.
Sauce:
2 tbsp. low sodium soy sauce
1 tsp. oyster sauce (optional, but I use it)
1 tbsp. rice vinegar
1.5 tsp ground black pepper (I use more pepper, but be careful!)
1 tsp. cornstarch in 2 tbsp cold water (set aside)
Veggies:
2 cups chopped celery
1 sweet red onion, cut into thin 1 inch slivers
2 chopped bell peppers
2 garlic cloves minced
1 tbsp. olive oil
1 cup brown rice
1. Marinade chicken at least one hour; I prefer 4-6 hours, drain well and cook in 1 tbsp olive oil till white. Remove from pan, and drain.
2. Cook rice and veggies till done; I prefer my veggies still crunchy, so I usually only saute them using butter flavored Pam.
3. Add 1 tbsp olive oil to veggies, add chicken and sauce. Add cornstarch mixture to thicken; I usually only use half and check it; reserving other half if needed. Serve over rice.
You can also add red pepper flake or even chilis to make this dish more spicy if you like; it's pretty versatile.
Will post macros and other info later if needed.
I am careful not to add salt just because of the soy sauce and oyster sauce, which has more than enough for me. I've made it with and without Oyster sauce; doesn't make a huge difference, but it does change it a bit.
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