Stir-Fried Chicken with Tri-Colored Sweet Bell Peppers

Most of the time when preparing food, people forget the beautiful vegetable sweet bell pepper. It is a wonderful combination of tangy taste and crunchy texture. They come in a wide array of vivid colors ranging from green, red, yellow, orange, purple, brown to black. These vegetables are not spices and are used quite often in salads, stews, or stir-fried dishes. I like to prepare a stir-fried dish with bell peppers because it is quick to cook and provides an excellent source of arytenoids, but also they may serve as the basis for some of the anti-cancer benefits shown by green, yellow, red, and orange vegetable intake in recent studies, including a recent study on risk reduction for gastric cancer and esophageal cancer. With all the healthy benefits of the enjoyable the bell pepper, let us start cooking.
Ingredients:
1 chicken breast, sliced
1 cup sliced button mushroom
2 garlic cloves, minced
1 tsp fresh ginger, chopped
1/2 each red, orange, and yellow bell pepper, Julienned
2 tbs oil
Marinade ingredients:
1/2 tbs shaoxing cooking wine
1/2 tbs cornstarch
1/4 tsp sesame oil
1/4 tsp salt
Stir-fried sauce ingredients:
1/4 cup chicken broth
1 tbs soy sauce
1/2 tsp salt
1 tbs oyster sauce
1 tsp cornstarch
1/2 tsp sugar
1 tbs vinegar
Directions:
Combine the marinade ingredients and the sliced chicken breast. Marinate the chicken for 30 minutes.

Combine the sauce ingredients and set aside.
Heat 1 tbs oil in a wok until almost looking. Add chicken and brown the chicken for 3 minutes or until almost cooked. Remove from wok.

Add the rest of the oil and add ginger and garlic. Stir and cook until fragrant.

Return chicken to the wok and add mushrooms, bell peppers, and sauce.

Stir and cook for a few minutes or until sauce has thickened. Adjust the seasoning at this point with more salt or soy sauce, if desired.
Garnish with chopped cilantro and serve with rice.