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Plan Z Phase: This is a Z3 (ZReboot) recipe. Take your taste buds on a weeknight trip to Asia with this slightly spicy Chinese-inspired dish. You can easily substitute the chicken for either shrimp or beef.

Servings: Serves 4 and can be doubled or expanded easily. 1 serving is 1-1/2 cups.

Ingredients:

• 4 skinless, boneless chicken breast halves cut into 1-inch cubes
• 3 Tbl cornstarch
• olive oil spray
• 3 cloves of garlic minced (jar garlic works fine)
• 7 Tbl Bragg’s Aminos
• 2 Tbl rice wine vinegar or white wine vinegar
• 1 tsp Truvia (optional)
• 1/3 cup water
• 8 green onions cut into 1/4-inch disks, white and light green parts
• 2 handfuls of green beans (Just pick the ends off. Don’t cut them up.)
• 1 red bell pepper cut into chunks
• 1 yellow bell pepper cut into chunks
• 1/4 tsp of cayenne or to taste (This makes it zippy.)

Instructions:

Take the chicken cubes and corn starch and throw them into a plastic bag. A food storage bag is good. Seal it shut or hold it shut and toss around the chicken so it gets coated with the cornstarch. Take your colander and set it in the sink. Dump the chicken and cornstarch into the colander and sift it so the excess cornstarch falls through the openings. Just bounce it around. Corn starch is a carbohydrate so continue to sift just until there is a very light coating on the chicken. Most of the corn starch will go down the drain.

Spray a large sauté pan with olive oil and put in your chicken. Cook for 6 minutes until it starts to brown. Stir it around often. Cut a piece open to make sure the pink is all gone so you are sure the chicken is cooked. Add everything else. Cook another five minutes. Stir regularly. Stop now if you want your veggies crisper. You can cook it a little longer to get the veggies softer if you want.

Enjoy!

Cheers,