Chicken Breasts With Sweet Red Peppers and Snow Peas

• 4 chicken breast halves, skinless and boneless, about 1 1/4 pounds
• 1 tablespoon cornstarch
• 2 tablespoons light soy sauce
• 2 tablespoons dry white wine or water
• 3 tablespoons olive oil
• 1/2 teaspoon red pepper flakes (optional)
• Salt and freshly ground pepper
• 2 large sweet red peppers, cored, seeded and cut into 1/2-inch cubes
• 1/4 pound snow peas, trimmed and washed
• 1/2 cup sliced water chestnuts or bamboo shoots
• 1/4 cup coarsely chopped red onion
• 1 tablespoon sesame seeds
• 1 tablespoon finely chopped garlic
• 1 tablespoon grated fresh ginger
• 3/4 cup fresh or canned chicken broth
• 4 tablespoons coarsely chopped fresh coriander

1. Using a sharp knife, cut chicken breasts in half lengthwise then crosswise into slices 1/2 inch thick.
2. In a small mixing bowl, combine the cornstarch, soy sauce and white wine or water, blend well and set aside.
3. In a wok or a large nonstick skillet, add oil over high heat.
4. Add chicken, pepper flakes and salt and pepper.
5. Cook and stir about 1 minute.
6. Scoop out the chicken pieces, leaving the oil.
7. Set aside.
8. Add red peppers, snow peas, water chestnuts or bamboo shoots, onions and sesame seeds and cook over high heat, stirring, about 1 minute or until crisp and tender.
9. Add garlic and ginger.
10. Cook briefly over high heat.
11. Add chicken and chicken broth.
12. Cook stirring and tossing for 1 more minute.
13. Add cornstarch mixture, cook and stir for 15 seconds.
14. Sprinkle with coriander and serve immediately.

chicken, cornstarch, soy sauce, white wine, olive oil, red pepper, salt, sweet red peppers, snow peas, water, red onion, sesame seeds, garlic, ginger, chicken broth, fresh coriander

Taken from cooking.nytimes.com/recipes/4009 (may not work)