Chicken Stir-fry

from the kitchen of Cynthia

Sauce: 1/4 cup soy sauce
1/3 cup ketchup
1 clove garlic, finely chopped
or 1 tsp garlic powder
1/2 tsp ground ginger
1 lb chicken breast, thinly sliced
2 bell peppers, sliced
Sliced carrots
Cooked rice

Mix the sauce, put half of sauce in a bowl with the chicken and let marinate at least 15 minutes. Sauté the vegetables in a frying pan until almost done, remove from pan and brown the chicken. Add the vegetables to the chicken with the other half of the sauce and cook until vegetables are tender. Serve over rice.