Stir-Fried Chicken and Green Peppers

Stir-fried dishes first need a good stir-fry sauce. Bottled stir-fried sauce with a good name is good but expensive, but most of the ingredients in the sauce are very easy to make at home. For a more complicated sauce, most cooks have to make a trip to an Asian grocery to buy more authentic ingredients, such as hoisin sauce, oyster, fermented black bean paste, etc. However, simply using soy sauce, sesame oil, dry sherry, and wine vinegar will easily create a simple stir-fried sauce. The rest of the dishes are up to each cook who uses  his or her own taste to add on the vegetables and the protein that is needed. Also, ginger and garlic are common spices used to give a stir-fry sauce an Asian flair. I sometimes add these spices at the beginning to flavor the meat, but these spices can be used just before adding the sauce, as well. To make a good stir-fried dish, the stir-fried sauce should not be cooked too long. Therefore, stir-fried dishes are quick and easy to put together for dinner.

Ingredients:
1 skinless, boneless chicken breast, shredded
1 tsp soy sauce
2 tsp cooking wine
1 tsp cornstarch
1 tbs oil
Sauce
1/2 cup chicken broth
1 tsp sesame oil
1 tbs soy sauce
1/8 tsp salt
1 tsp sugar
1 tsp dry sherry
1 tsp cornstarch
Spices
1 tbs ginger, minced
2 cloves garlic, minced
Vegetables
2 cups green bell peppers, shredded
1 cup white onions, thinly sliced
Garnish with chopped green onions

Directions:
In a mixing bowl, combine chicken, soy sauce, wine, oil and cornstarch. Let meat marinate for 20 minutes.
Heat 1 tbs oil in wok. Briefly stir fry bell peppers and white onions. Remove from wok. Clean wok and add 1 tbs oil. Sauté the spices briefly. Then add chicken. Cook chicken until there is no trace of pink. Add sauce and bell peppers back. Turn heat to high and quickly add green onions. Mix them together. Serve.