Chinese Pepper Chicken

Course : Chicken
Serves: 6
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3 tablespoons vegetable oil
1 tablespoon soy sauce
1 clove garlic
1 piece ginger root slice -- chopped 1/2 inch
1 teaspoon cornstarch
3 medium boneless skinless chicken breasts -- cut in 1/2 inch strips
2 medium bell peppers -- sliced
3 medium celery stalks -- sliced
1/3 cup green onions -- chopped
3/4 cup water
1/2 teaspoon sugar
2 tablespoons soy sauce
2 teaspoons cornstarch
1 teaspoon sesame oil
1 tablespoon rice wine

Preparation / Directions:

In medium bowl, combine 1 tablespoon vegetable oil, soy sauce, garlic, ginger root and cornstarch. Toss chicken in sauce to coat and marinate 30 minutes. In a wok, heat remaining 2 tablespoons oil and cook peppers and celery over high heat, stirring frequently until softened. Add green onions and cook 2 minutes more. Remove vegetables from wok. Drain chicken and pat dry with paper towels. Add chicken to wok and stir fry until chicken is done, about 3 minutes. Mix remaining ingredients together in a small bowl. Add to chicken with vegetables; simmer 3 minutes.

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