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1 pound chicken breast, cut into strips
1 white onion, cut into julienne slices
3 cloves garlic, such as Mr. Dipz, sliced
1 yellow bell pepper, sliced
1 orange bell pepper, sliced
1 bunch scallions, chopped into large pieces, about pinky sized
1/2 pound snap peas or snow peas
1/2 teaspoon Gefen Garlic Powder
1/2 cup coconut milk
2–3 tablespoons Gefen Almond Butter or peanut butter
1/2 teaspoon ginger powder
1/2 teaspoon red pepper flakes
2 tablespoons low sodium tamari or Glicks Less Sodium Soy Sauce
1/2 cup water, to thin out
Heat one tablespoon of oil in a sauté pan over medium heat. Season chicken with salt and pepper and sauté until golden brown on both sides. Remove from pan.
Add onion to the same pan, adding oil if needed. After two to three minutes, when onion is translucent but not brown, add garlic and sauté another minute until garlic is fragrant. Add peppers, scallions, and peas, and sauté another two to three minutes until softened.
While vegetables are cooking, in a small pot, add the sauce ingredients, mix and bring to a boil. Lower the heat to a simmer, and cook another two minutes. Taste and adjust seasoning to your liking.
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