4 chicken breast halves, skinless and boneless
2 tbsp. light soy sauce
3 tbsp. olive oil
Salt and pepper
1/4 lb. snow peas, trimmed and washed
1/4 c. coarsely chopped red onions
1 tbsp. finely chopped garlic
3/4 c. fresh or canned chicken broth
1 tbsp. cornstarch
2 tbsp. dry white wine or water
1/2 tsp. red hot pepper flakes
2 lg. sweet red peppers, cut in 1/2 inch cubes
1/2 c. sliced water chestnuts
1 tbsp. sesame seeds
1 tbsp. grated fresh ginger
4 tbsp. coarsely chopped fresh coriander

Cut the chicken breasts in half lengthwise then crosswise into slices 1/2 inch thick. In a small mixing bowl, combine the cornstarch, soy sauce and white wine or water, blend well and set aside. In a wok or large nonstick skillet, add the oil over high heat. Add the chicken, pepper flakes and salt and pepper.

Cook and stir one minute. Scoop out the chicken pieces, leaving the oil. Set aside. Add the red peppers, snow peas, water chestnuts, onions and sesame seeds and cook over high heat, stirring about one minute or until crisp and tender.

Add the garlic and the ginger. Cook briefly over high heat. Add chicken and chicken broth. Cook, stirring and tossing for one more minute. Add the cornstarch mixture, cook and stir for 15 minutes. Sprinkle with coriander and serve immediately. 4 servings.