2 tsp. peanut oil
2 slices fresh ginger, minced
5 - 7 dried red chili peppers, finely diced
1 1/2 lbs. chicken breasts, skinned, deboned and diced in 3/4 inches
Red wine or dry sherry
1/2 tsp. salt
Green pepper, diced
1 Red pepper, diced
1/2 c. bamboo shoots, diced
1/4 c. chicken stock
1 tsp. cornstarch (dissolved in a little water)
1 1/2 tsp. soy sauce

Heat oil on high heat, add ginger, chili, then the chicken and stir fry 2 minutes. Add a splash of rice, wine, salt, green and red peppers, and bamboo. Saute briefly. Add stock and dissolved cornstarch. Add soy sauce and stir fry for a few minutes or until peppers are tender crisp and the liquid in wok has evaporated.

As a main meal serves two.