Chicken and Vegetable Stir Fry

I've been a cookin' fool lately...and I've loved it.  I've cooked more the past four or five days than I have the entire month combined.  I've made new things and found a couple recipes that I have truly loved, so I thought I'd share.  I eventually want to print my recipes from this blog and make my own cookbook.

This stir fry recipe came from a new app I downloaded not too long ago.  It's the Spark Recipes app.  It has lots of low-calorie/healthy recipes and every single one I've made so far has been really good.  This one was actually the best meal I've made in a while.  I thought it was absolutely delicious.  I used the recipe from the app but tweaked it a little, so I will try to list exactly what I used...even though I didn't measure anything.

Ingredients: (all approximate- I just "eyeballed" it.)

2 pounds boneless, skinless chicken tenderloins (I used about 3/4 of the bag.)

3 tablespoons soy sauce

2 tablespoons sugar

2 tablespoons olive oil

2 tablespoons ground ginger (key ingredient...Don't leave it out!)

1 medium onion, chopped

1 green bell pepper, chopped

1 red bell pepper, chopped

1/2 pound fresh mushrooms

Directions:

Cut tenderloins into pieces and place in large bowl.  Pour soy sauce, sugar, and ginger on top of the chicken and stir.  Let sit while you prepare vegetables.

Heat olive oil in large skillet.  Stir fry vegetables until tender on medium-high heat.

Remove vegetables from skillet and set aside.  Place chicken in skillet and cook until no longer pink...it doesn't take very long.  Return vegetables to skillet, stir gently, and serve.

*I served with brown rice and tomorrow for lunch I am putting it on lettuce and making a fajita salad.