Chinese Pepper Chicken

• 3 Tbsp. vegetable oil
• 1 Tbsp. soy sauce
• 1 clove garlic
• 1/2 ginger root, chopped
• 1 tsp. cornstarch
• 3 boneless skinless chicken breasts, cut thin
• 2 bell peppers, sliced
• 3 celery stalks, sliced
• 1/3 c. green onions, chopped
• 3/4 c. water
• 1/2 tsp. sugar
• 2 Tbsp. soy sauce
• 2 tsp. cornstarch
• 1 tsp. sesame oil
• 1 Tbsp. rice wine

1. In a medium bowl, combine 1 tablespoon vegetable oil, soy sauce, garlic, ginger root and cornstarch.
2. Toss chicken in sauce to coat and marinate 30 minutes.
3. In a wok heat remaining 2 tablespoons oil and cook peppers and celery over high heat, stirring frequently until softened.
4. Add green onions and cook 2 minutes more.
5. Remove vegetables from wok.
6. Drain chicken and pat dry with paper towels.
7. Add chicken to wok and stir-fry until chicken is done, about 3 minutes.
8. Mix remaining ingredients together in a small bowl.
9. Add to chicken with vegetables; simmer 3 minutes.
10. Yield:
11. 6 servings.
12. Carbohydrate 5 g, protein 20 g, fat 9 g, calories 186.

vegetable oil, soy sauce, clove garlic, ginger root, cornstarch, chicken breasts, bell peppers, celery stalks, green onions, water, sugar, soy sauce, cornstarch, sesame oil, rice wine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=302273 (may not work)