1 tbsp. soy sauce
2 tbsp. ketchup
1 tsp. cider vinegar
1/4 tsp. ground ginger
1 tsp. cornstarch
1/4 tsp. salt
1/3 c. water
1 clove garlic, peeled & minced
2 green onions, trimmed & thinly sliced or 2 tbsp. chopped onion
2 whole chicken breasts (4 halves), skinned & boned
2 or 3 med. size sweet green or red peppers or 1 green & 1 red pepper
3 tbsp. vegetable oil

About 30 minutes before serving.

1. In a bowl, make a sauce by mixing the soy sauce, ketchup, vinegar, ginger, cornstarch, salt, water, garlic and green onions; set aside.

2. Cut the chicken breasts crosswise (against the grain) into 1/4" strips. Core and seed the peppers and cut them into 1/4" strips.

3. Heat the oil in a heavy 9" or 10" skillet over moderately high heat. Add the peppers, raise the heat to high and cook, stirring with a large spoon, for 2 minutes. The peppers should be crisp-tender. Remove them to a platter.

4. Add the chicken to the skillet. Cook, stirring over high heat for 2 minutes or until the chicken is no longer pink. Do not overcook.

5. Return the peppers to the skillet. Stir the sauce and add it to the skillet. Cook, stirring over high heat until the sauce thickens, about 20 seconds.

TIPS: 1. You can use flank steak instead of the chicken breasts. 2. This dish can be reheated; you may have to add a few teaspoons of water to thin the sauce. 3. I enjoy this dish served over rice and the quantities in the sauce doubled.