2 lbs. boned, thinly sliced chicken breast
4 tbsp. soy sauce
3 tsp. cornstarch
3 tbsp. dry sherry
1/2 tsp. ginger
2 tsp. sugar
1/2 tsp. salt
1/2 tsp. crushed red pepper
2 tbsp. cooking oil
2 med. sliced green peppers
2 onions sliced thin
2 thinly sliced carrots

In small bowl mix soy sauce, cornstarch, dry sherry, ginger, sugar, salt, red pepper; set aside. Preheat skillet over high heat, add oil, stir fry peppers, onions, carrots, until semi-soft, only 3 or 4 minutes, remove from skillet. Add more oil if necessary to skillet; stir fry chicken 2-4 minutes. Remove chicken from skillet. Add sauce to skillet and stir to thicken (lower heat). Then add all chicken and vegetables, coating well with sauce until steaming hot. Serve over cooked rice with soy sauce. Serves 4-6.