Chinese Chicken And Vegetables

• 2 medium yellow or red bell peppers (7 ounces each), cored, ribbed and cut in strips 1/4-inch thick
• 3 tablespoons black soy sauce
• 2 tablespoons rice-wine vinegar
• 1 tablespoon grated, peeled fresh ginger
• 2 1/2 teaspoons Chinese chili paste with garlic
• 2 teaspoons toasted sesame oil
• 2 medium zucchini (5 ounces each), trimmed, halved crosswise and cut in strips 1/4-inch thick
• 1 1/4 pounds boneless, skinless chicken breasts (5 half-breasts), cut on the diagonal in strips 1/2-inch thick
• 2 tablespoons cornstarch
• 2 tablespoons water
• 2 tablespoons scallions, green part only, sliced thin

1. Place peppers in a 13-by-9-by-2-inch oval dish.
2. Cover tightly with microwave plastic wrap.
3. Cook at 100 percent power in a high-power oven for 2 minutes, 30 seconds.
4. Prick plastic to release steam.
5. While peppers are cooking, stir together soy, vinegar, ginger, chili paste and sesame oil.
6. Remove dish from oven and uncover.
7. Stir in zucchini.
8. Place chicken over vegetables in an even layer.
9. Pour soy mixture over chicken.
10. Re-cover and cook for 3 minutes.
11. Prick plastic to release steam.
12. While chicken mixture is cooking, stir cornstarch and water together.
13. Uncover dish.
14. Stir in scallions and cornstarch mixture.
15. Re-cover and cook for 2 minutes 45 seconds.
16. Prick plastic to release steam.
17. Remove from oven and uncover.
18. Serve over cooked white rice.

red bell peppers, black soy sauce, ricewine vinegar, ginger, chinese chili paste, sesame oil, zucchini, chicken breasts, cornstarch, water, scallions

Taken from cooking.nytimes.com/recipes/3803 (may not work)