1 tablespoon of soy sauce 2 tablespoons of ketchup 1 teaspoon of cider vinegar 1/4 teaspoon of ground ginger 1 teaspoon of cornstarch 1/4 teaspoon of salt 1/3 cup of water 1 clove garlic, peeled & minced 2 green onions, trimmed & thinly sliced or 2 tbsp. chopped onion 2 whole chicken breasts (4 halves), skinned & boned 2 - 3 medium sized sweet green or red peppers or 1 green & 1 red pepper 3 tablespoons of vegetable oil
About 30 minutes before serving. In a bowl, make a sauce by mixing the soy sauce, ketchup, vinegar, ginger, cornstarch, salt, water, garlic and green onions; set aside. Cut the chicken breasts crosswise (against the grain) into 1/4" strips. Core and seed the peppers and cut them into 1/4" strips. Heat the oil in a heavy 9" or 10" skillet over moderately high heat. Add the peppers, raise the heat to high and cook, stirring with a large spoon, for 2 minutes. The peppers should be crisp-tender. Remove them to a platter. Add the chicken to the skillet. Cook, stirring over high heat for 2 minutes or until the chicken is no longer pink. Do not overcook. Return the peppers to the skillet. Stir the sauce and add it to the skillet. Cook, stirring over high heat until the sauce thickens, about 20 seconds.
Note: You can use flank steak instead of the chicken breasts.
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