Black Pepper Chicken

It's time for another installment of "I love Chinese food and this dish is so versatile you can throw in whatever you want and it will be delicious" on Shel's Kitchen.  Aren't you glad I didn't make that a hashtag?   

#IloveChinesefoodandthisdishissoversatileyoucanthrowinwhateveryouwantanditwillbedelicious

See what I mean?  You're welcome.  Anyway, this is a super simple dish that you truly can do anything you want with.  If you don't have chicken, swap in beef or pork.  If you don't have peppers, use a different vegetable or go full on vegetarian here.  Enjoy!

Black Pepper Chicken (adapted from rasamalaysia.com)

1 1/2 lb. boneless, skinless chicken breast cut into thin strips
4 T. low sodium soy sauce, divided (plus more for serving if desired)
1 T. extra virgin olive oil
1 medium yellow onion, sliced
2 green bell pepper, sliced
1 1/2 t. black pepper 
1/2 t. sugar

Marinate the chicken strips in 1 T. of the soy sauce for 10 minutes.  Heat a wok or large skillet over high heat and add the oil.  When the oil is hot, add the onions and stir fry until aromatic.  Then add the bell pepper and black pepper.  Stir fry for one minute and add the chicken strips.  Add the remaining soy sauce and the sugar and stir fry until the chicken is cooked through and the onions are caramelized.  Serve over rice with extra soy sauce if desired.

4 servings (265 calories each serving excluding rice) according to my calculator on loseit.com