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Pepper Chicken

2 lbs. chicken breasts cut into bite-sized pieces.
Marinade chicken in mixture of:
1 tablespoon wine
1 tablespoon soy sauce
1 teaspoon salt
2 tablespoons cornstarch mixed with water to make medium thick paste (*I seldom use wine.)

Dice into bite size:
1 green bell pepper
1 red bell pepper

Prepare 2 - 6 ounce cans water chestnuts, sliced
1 cup peanuts or cashews or walnuts
1 tablespoon garlic, chopped
2 tablespoons green onions, chopped
1 tablespoon ginger root, chopped
1 tablespoon Hoisin sauce, with 1 tablespoon sugar in 1 tablespoon vinegar.

Stir-fry chicken in oil 2 - 3 minutes. Drain off oil.
Sauté garlic, onion, ginger, water chestnuts, green and red pepper in 2 tablespoons oil. Add chicken, nuts to heat. Stir in Hoisin, sugar, vinegar mixture.

-Nancy Hutchins