1 1/2 pounds boneless skinless chicken tenderloins (or breasts cut lengthwise)
salt and pepper to taste
4 tablespoons olive oil, divided
6 garlic cloves, minced
1/2 white onion, sliced
1/2 red onion, sliced
1 green bell pepper, sliced into thin strips
1 red bell pepper, sliced into thin strips
1 yellow or orange bell pepper, sliced into thin strips
2 tablespoons apple cider vinegar
3 tablespoons low sodium soy sauce
1/3 cup water
1 1/2 tablespoons Gourmet Garden Lightly Dried Cilantro
cooked rice for serving


Dry your chicken on both sides with a paper towel and season with salt and pepper to taste.Heat 2 tablespoons olive oil in a large skillet over medium high heat. Add in chicken and cook each side until brown, about 2-3 minutes per side or until nearly cooked through. Remove chicken from the skillet and set aside.

Add the remaining two tablespoons olive oil to the skillet along with the minced garlic. Stir to combine. Toss in all the veggies and stir while cooking until starting to brown and become tender.

Add in the vinegar, soy sauce, and water, and stir to combine. Allow to simmer down for about one minute, then toss in the cilantro and stir …

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