2 whole chicken breasts, skinned and boned
1 1/2 c. broth, made with 1 chicken and 1 beef bouillon cube
2/3 c. white wine
1 tbsp. soy sauce
1 tsp. minced fresh ginger
1/2 tsp. minced garlic
1 tbsp. cornstarch
1/2 c. water
Vegetable or peanut oil, as needed
2 quarter size slices fresh ginger
1 c. broccoli florets
1 c. chopped peppers, a mixture of green, yellow and red
1 scallion, sliced, including some of the green stem
1 c. snow peas, trimmed

Cut the chicken into bite size pieces. Mix the broth, wine, soy sauce, minced ginger, and garlic in a shallow non-metallic dish. Add the chicken pieces and marinate for 20 minutes. Drain, saving the liquid.

Mix the cornstarch and water. Set aside. Heat a wok or large frying pan over a high flame. Add a little oil and stir fry the ginger slices until golden. Remove them and discard.

Stir fry the four vegetables separately, placing them in a bowl as you finish each and adding more oil as needed.

Cook the chicken pieces just until no more pink shows. Add the vegetables and reserved marinade. Mix well. Stir in the cornstarch mixture. Toss to combine. Cover and cook a minute or two, until the sauce has thickened and the mixture is thoroughly heated. Serve hot over rice or chow mein noodles.