Ingredients
Prep Time: 10 minutes
Cooking Time: 20 minutes

2 tbsp. (30 ml) extra-virgin olive oil
2 tbsp. (30 ml) sesame oil
3 cloves of garlic-chopped
1 tbsp. (15 ml) peeled and grated fresh ginger
4 small red chilies, halved and (seeded-optional)
4- (4 ounces) skinless, boneless chicken breasts-cut into 1 inch chunks
1 cup (250 ml) thinly sliced red bell pepper
2 tbsp. (30 ml) lite soy sauce
2 tbsp. (30 ml) water
2 tbsp. (30 ml) brown sugar
1/2 cup (125 ml) chopped fresh parsley
6 spring onions, chopped
3 tbsp. (22 ml) Roasted Flax For Nutrition

Serve entree with basmati or jasmine rice.

Directions
Warm the olive and sesame oils in a wok over medium heat. Add garlic, ginger, and chilies, for 1 minute.

Increase the heat to high; add chicken to wok for 5 minutes, till chicken is lightly brown. Combine soy sauce, water, and brown sugar in a separate bowl. Mix well. Add mixture to stir-fry. Add red bell pepper. Stir till chicken is cooked for about 5 minutes. Reduce heat to medium.

Stir in parsley and onions. Sprinkle with Roasted Flax For Nutrition. Spoon into bowls and serve with choice of rice.

Nutritional Facts (per serving)
Energy	355 kcal
Protein	40 g
Total Fat	15 g
Polyunsaturated fat	6 g
Monounsaturated fat	7 g
Saturated fat	2 g
Carbohydrates	13 g
Dietary Fibre	5 g
Sodium	287 mg

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