3/4 pound boneless skinless chicken breasts, cut into thin strips
1 large green pepper, sliced
1 large sweet red pepper, sliced
6 green onions, sliced
2 teaspoons canola oil, divided
2 teaspoons sesame or additional canola oil, divided
Hot cooked rice, optional
In a large resealable plastic bag, combine the ketchup, ginger, soy sauce and garlic; add chicken. Seal bag and turn to coat; refrigerate for 15 minutes.
In a large nonstick skillet or wok, stir-fry peppers and onions in 1 teaspoon canola oil and 1 teaspoon sesame oil until crisp-tender. Remove vegetables with a slotted spoon; keep warm. In the same skillet, stir-fry chicken and marinade in remaining oil for 3-4 minutes or until no longer pink. Return vegetables to the pan; heat through. Serve with rice if desired.