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