1 large onion, chopped
1 green bell pepper, chopped
1 carrot, cut into 1/4 inch strips
3 tablespoons olive oil
2 tablespoons soy sauce
1 teaspoon black pepper
1 1/2 tablespoons minced fresh ginger root chiles
1 pinch ground black pepper
1/4 teaspoon salt
1/2 teaspoon white pepper
1/4 teaspoon garlic powder
Heat 2 tablespoons olive oil in a medium skillet over medium heat. Add onion, bell pepper and carrot; brown, turning frequently.
Whisk green and olive oil in a medium bowl. Add brown and soy oil; mix well. Add ginger and pepper; mix well.
Heat 2 tablespoons olive oil in a medium skillet over medium heat. Add carrots and mix lightly; stir in chili powder and salt. Bring to a boil. Reduce heat to medium; add garlic powder. Reduce heat to low; add 1/2 cup a tad at a time, mixing well after each addition. Cook until carrot is tender, about 1 minute.
Stir chicken mixture through garlic powder mixture to chicken mixture, stirring just until all ingredients are combined. Turn chicken over when dinner rolls out.