Don’t cook this without sharing with my mother. She will hunt you down!  This is her favorite.

Ingredients:

Approx. 1 pound of boneless skinless Chicken Breasts cut into bite sized pieces
3 Tbsp of cornstarch
1 1/2 Tbsp of  Vegetable Oil
1 large green pepper diced (about one cup)
1 large onion diced (about 2 cups)
1 Tbsp of minced garlic
1 tsp of ground red pepper
3 Tbsp of soy sauce
5 Tbsp of cooking sherry wine
1 Tbsp of sugar

Directions:

1. Add  2 Tbsp of the cornstarch and the chicken to a Ziploc bag. Shake to coat the Chicken.

2. Heat 1 1/2 Tbsp of  Vegetable Oil in a wok on Medium. Stir fry the chicken until cooked through and browned. Remove and set aside.

3. Add green peppers, onions and garlic to the wok and stir fry until tender.

4. Mix the remaining ingredients together in a small cup (including the remaining 1 Tbsp of cornstarch.) and pour into the wok.

5.  Mix the chicken back in and  stir until sauce thickens.

Serve  over rice.