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

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

12 oz fresh snow peas
1 large red bell pepper
1/8 piece of ginger root
2 tbsp cornstarch
2 tbsp peanut oil
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 that has a tight fitting lid, and using your hands mix in the msg, soy sauce, and sherry. Then slowly add the cornstarch and using your hands make 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 and run cold water over them, gently tossing them to remove any dirt. Then remove any stems that may still be attached. Shake the colander and let them sit to drain thoroughly.


3. Prepare the pepper by rinsing is under cold water to remove any dirt. Then dry it with paper towels. Cut it in half lengthwise and remove the stem, seeds, and the white inner meat. Rinse it once again under cold water to remove all of the seeds and dry it with paper towels. Then 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. Mix the cornstarch with just enough water to dissolve and set it aside.


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


7. 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.


8. 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.


9. Return the chicken to the pan and add the soy sauce, sherry, sugar, and chicken broth. Bring everything to a boil.


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


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