Red Pepper & Mushroom Stir-Fry

This gem is another great quickie meal. I am a huge fan of the stir-fry method. With the added chicken and brown rice, you have a nice satisfying meal for four eaters. I like to serve this family style - on my Grandpa Giglio's platter. The man could cook well - and I "try" to do the same.

1 Red Bell Pepper
4 oz Sliced White Button Mushrooms
1 Clove Garlic, Minced
1 Chicken Breast Half, Sliced into Thin Strips
Juice of 1 Lime
1 Tbsp Brown Sugar
2 Tbsp Low Sodium Soy Sauce
1/4 Tsp Cornstarch
1 Tsp Vegetable Oil
Brown Rice

Make brown rice according to package directions. Set aside. In a small bowl, whisk lime juice, brown sugar, cornstarch and soy sauce. Mix well. Set aside. Heat oil in a large skillet over medium-high heat. Add garlic to skillet and cook about 30 seconds until fragrant. Add chicken and cook until browned and no longer pink inside. Remove chicken and place onto platter. To skillet add mushrooms and peppers. Stir fry vegetables until soft. Add lime juice mixture and chicken to the pan. Toss everything until incorporated. Serve mixture next to brown rice.