1 lb. boneless chicken breasts, cut into 1/2" strips
1/4 c. flour
1/4 c. lightly toasted sesame seeds
3 tbsp. oil
1/2 lb. snow peas
2 peppers, cut into 1/4" strips
1/4 c. rice wine OR dry sherry
3 tbsp. fresh ginger, peeled & minced
2 tbsp. soy sauce
2 garlic cloves, minced
Pepper, to taste

Pat chicken dry. Combine flour and sesame seeds in large plastic bag. Add chicken and shake to coat.

Heat oil in wok or heavy skillet. Add chicken and cook until opaque, stirring frequently, about 3 minutes. Add peas, peppers, rice wine, ginger, soy sauce and garlic. Season with pepper. Stir until chicken is springy to touch, about 4 minutes. Serve hot with rice. Makes 4 servings.