2 tbsp. soy sauce
2 tbsp. ketchup
1 tsp. cider vinegar
1 tsp. cornstarch
1/4 tsp. salt
1/3 c. water
1 clove garlic, peeled and minced
2 green onions, trimmed and thinly sliced
2 whole chicken breasts, halved, skinned and boned
2 med. sweet green or red peppers or 1 of each
3 tbsp. vegetable oil

In a bowl, make a sauce by mixing the first 8 ingredients. Set aside. Cut the chicken breast crosswise (against the grain) into 1/4 inch strips. Core and seed the peppers; cut them into 1/4 inch strips.

Heat oil in a heavy 9 or 10 inch skillet over moderately high heat. Add peppers and raise heat to high. Cook, stirring with large spoon, for 2 minutes. Peppers should be crisp tender. Remove them to a platter.

Add chicken to skillet. Cook, stirring, over high heat for 2 minutes, or until chicken is no longer pink. Do NOT overcook. Return peppers to skillet. Stir sauce and add to skillet. Cook, stirring, over high heat until sauce thickens, about 20 seconds.

Variation: Use flank steak instead of chicken.