Red peppers and snow peas are often found in many Chinese stir fries. The combination of these vegetables along with the chicken creates a delicious flavor and texture that almost anyone will love. The recipe below uses all fresh ingredients. Although this dish may take a little longer to prepare, the flavor and warmth it presents is well worth the work. Try this delicious recipe and let me know what you think in the Chinese food forum. Enjoy!

3 boneless skinless chicken breasts (1.5 lbs)
12 oz fresh snow peas
1 large red bell pepper
1/8 piece of ginger root
2 tbsp cornstarch
2 tbsp peanut oil

Marinade:
½ tsp msg
1 tbsp soy sauce
1 tbsp sherry
2 tbsp cornstarch

Sauce:
2 tbsp soy sauce
2 tbsp sherry
1 tbsp sugar
1 cup chicken broth

1. Remove all of the fat from the chicken breasts and cut them into 1 inch cubes. Place these cubes in a container with a tight fitting lid, and add the marinade in the following steps. Start with the msg, soy sauce, and sherry. Then, using your hand, slowly add the cornstarch making sure to coat each piece smoothly. Cover the chicken and let it sit for about 15 to 20 minutes at room temperature.


2. While the chicken marinates, prepare the snow peas. Place them in a colander under cold running water, gently tossing them to remove any dirt. Then remove the stems, shake the colander, and let them sit to drain thoroughly.


3. Next, cut the red pepper in half lengthwise and remove the stem, seeds, and white inner meat. Then rinse the remaining pepper under cold water, dry it with paper towels, cut it into 1 inch squares and set them aside.


4. Remove the skin from the ginger by simply slicing it off. Then cut the ginger into thin slices. An 1/8 inch piece should make about 4 or 5 slices. Set them aside.


5. In a bowl, mix together all of the ingredients for the sauce and set it aside.


6. In a small cup, mix the cornstarch with just enough water to dissolve and set it aside.


7. Heat a large non stick pot or wok on high. Add just 1½ tablespoons of the peanut oil and swirl it around the wok to coat.


8. Once the oil is hot, add the chicken and stir fry it for about 5 to 6 minutes or until it is thoroughly cooked and is no longer pink in the center. Then remove it and set it aside.


9. Wipe out the pan and heat the remaining ½ tablespoon of peanut oil on high. Once the oil is hot, stir fry the ginger for 1 minute. Then add the red pepper and the snow peas and stir fry them for 3 minutes.


10. Return the chicken to the pan and add the sauce. Bring everything to a boil.


11. Once it boils, add the cornstarch mixture and stir until thick.


12. Serve with either white or fried rice. Makes 3 servings.