Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  pounds        chicken 3/4" cubes
   1                    egg
   1      cup           flour
   5      stalks        bok choy slice across grain
   1                    green pepper seeded -- in strips
   1                    red pepper seeded -- in strips
     3/4  cup           water
   3      tablespoons   dark soy sauce
   3      tablespoons   cornstarch
                        oil for deep frying
   1      tablespoon    oil for veggie stir fry
   2      cloves        garlic minced
   1      teaspoon      fresh ginger root shredded
  10                    black peppercorns
   3      tablespoons   white vinegar
   3      tablespoons   Chinese cooking wine
   2      tablespoons   Chinese chili paste with garlic
   3      tablespoons   sugar
   1      teaspoon      hoisin sauce

Preparation:

Beat egg, dip chicken and coat with flour. Deep fry until light brown; set aside. In bowl, combine water, soy sauce, cornstarch, vinegar, wine, sugar, hoisin, chili paste, peppercorns (if you desire a saucier GTC, increase sauce ingredients by half). Heat the 1 tbs of oil in wok and add garlic and ginger. Stir fry for a few seconds, and then add peppers and bok choy. Stir fry for about 1 min., being sure to undercook. Add sauce and meat; stir until sauce thickens and coats. Remove from heat and serve on rice.