While my cauliflower was cooking and while Len Julianned her veggies for wraps, I made chicken for the boys.
4 boneless, skinless chicken thighs, cut into strips
3 tablespoons margarine
3 tablespoons Bragg's Liquid Aminos
Frozen (or fresh) tri color bell pepper strips
1 tablespoon tapioca starch
Melt margarine in skillet with a lid on high. Add chicken pieces and Bragg's. Once the chicken is coated with margarine and Bragg's, reduce heat and add water to half way up the side of the pan. Add the black pepper, garlic, and ginger.
Put the lid on and simmer on low for about 30 minutes. Add the peppers and cover again. Continue cooking until chicken is tender, about 30 more minutes.
Combine 3/4 cup cold water with 1 tablespoon tapioca starch. Put in a little more ginger and a shot of chili powder. Remove the lid and stir in the water mixture. Cook until sauce thickens.
Serve over rice.