3 chicken breasts, split and skinned
4 med. onions
1 med. green or red sweet pepper
2 tbsp. soy sauce
4 tbsp. sherry
4 tbsp. corn oil
4 pieces fresh ginger (size of nickel)
1/8 tsp. cayenne
1 tsp. sesame hot oil

Cut chicken breasts into 1/2 inch squares. Clean pepper, cut into 1-inch chunks. Slice onions into quarters, and slice very thinly.

In wok or large frying pan, heat 1/2 corn oil, until it begins to smoke. Add ginger, cayenne and chicken to smoking oil. Stir until chicken is thoroughly cooked, about 3 minutes. Remove to a serving dish.

Add the rest of the corn oil to pan, heat. Add the onions and the pepper, stir-fry until onion becomes slightly transparent. Return chicken, add soy sauce and sherry. Stir 1 minute more. Sprinkle with sesame hot oil. Serve with rice, if desired. Serving size approximately 1 cup. Serves 6.