Rinse the chicken and pat dry. Season with PEPPER, GARLIC, GINGER and SALT. Heat half the olive oil over medium-high heat in a large heavy pan. Cook the chicken breasts for 10-12 minutes, depending on how thick the breasts are, turning every few minutes so the chicken is browned on both sides. While the chicken is cooking, wash the veggies and slice the bell pepper, onion and mushrooms. Just before removing the chicken from the pan, take the pan off the heat and drizzle the chicken with 1 TB. RASPBERRY ENLIGHTENMENT and 1 tsp. of soy sauce, turning to coat both sides. Remove the chicken to a plate by the warm stovetop and let it rest.
Return the pan to medium-high heat. Add the remaining olive oil. When hot, add the bell pepper, onion and mushrooms, and cook, tossing frequently, until as done as you'd like—from around 5 minutes for crisp-tender to 8 minutes for fairly soft. For the final minutes, add the remaining RASPBERRY ENLIGHTENMENT and soy sauce. Toss to glaze and coat. Divide the veggies between two plates with a chicken breast and 1 cup of freshly cooked rice. Drizzle a little extra soy sauce over the rice if desired.
Prep. time: 10 minutes
Cooking time: 20 minutes or so
Servings 2; Serving Size 1 chicken breast, 1 cup veggies (325g); Calories 390; Calories from fat 110; Total fat 12g; Cholesterol 50mg; Sodium 410mg; Carbohydrate 44g; Dietary Fiber 3g; Sugars 9g; Protein 25g.