White Honey Ginger Chicken
1 pkg chicken breasts, diced
2 large yellow bell peppers, rough chopped
1 large green bell pepper, rough chopped
1 vidalia onion, chopped
4 tbsp - 1/4 cup White Honey Ginger Balsamic
4-5 Sun-Dried Tomatoes, sliced
Pepper, to taste
Thai Ginger Sea Salt
2 tbsp olive oil (I used Persian Lime)
Add the olive oil to a pan and heat to medium. Add your onion and saute 3-5 minutes or until it is nice and translucent. Add your chicken, sun-dried tomatoes and a sprinkle of black pepper.
Cook for four or five minutes a side. There should be some color, but not too much.
Add your peppers and the White Honey Ginger Balsamic. Start with a few tablespoons and work your way up to more. This depends on how much sauce you want at the end. Cover and cook for an additional five minutes.
Serve with Thai Ginger Sea Salt.