4 boneless chicken breasts
1 tbsp. ginger root
3/4 tsp. red pepper
1 garlic clove, minced
Soy sauce
Salad oil
1/2 lb. sugar pea pods
1 can mushrooms
8 oz. can sliced water chestnuts
2 tbsp. white wine vinegar
3/4 lb. Chinese cabbage or bok choy
1 can bean sprouts
2 tsp. sugar
1/2 tsp. dry mustard

Cut chicken into bite-size chunks. Marinate in ginger, red pepper, garlic and 2 tablespoons soy sauce.

Cook chicken in skillet with 2 tablespoons oil until tender. Add pea pods, mushrooms and stir fry for 5 minutes. Add chestnuts, cabbage and bean sprouts.

In small bowl whisk vinegar, sugar, dry mustard, 1/4 cup oil and 2 tablespoons soy sauce. Add to chicken mixture. Can be served with rice.