4 chicken breasts, cut into sm. chunks
Vegetable oil
Any oriental vegetables
Ginger root, grated
Garlic clove, minced
Rice wine vinegar
Soy sauce
Dried chili peppers

Make sauce with 2 tablespoons vinegar, 2 tablespoons soy sauce, and crushed dried chili peppers (more for hot and spicy). Set aside.

In a wok, stir fry chicken and ginger root and garlic; cook until no longer pink. Add vegetables; stir fry for 2 minutes. Add sauce. Cook until thick, about 2 minutes.