Pepper Chicken

Pepper Chicken

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

In a med. bowl, combine 1 T. vegetable oil, soy sauce,
garlic, ginger root, and cornstarch. Toss chicken in
sauce to coat, and marinate 30 mins.

In a wok, heat remaining 2 T. oil, and cook peppers
and celery over high heat, stirring frequently,
until softened. Add green onions, and cook 2 mins.
more. Remove vegetables from wok.

Drain chicken. and pat dry with a paper towel. Add
chicken to wok, and stir fry until chicken is done,
about 3 mins. Mix remaining ingredients together
in a small bowl. Add to chicken with vegetables,
and simmer 3 mins.