Two meaty chicken breast halves

Soy Sauce

Cornstarch

Rice Vinegar

Oriental sesame oil

Sugar

Peanut oil

Chili Garlic Sauce*

Garlic or garlic-paste

Fresh Ginger

Onions, red peppers, mushrooms (make up your own mix!)

Cut chicken into 1/2" cubes. Put in a bowl, sprinkle with 1 tablespoon cornstarch and 1 tablespoon soy sauce. Mix, set aside.

Sauce: in a bowl, mix 1+1/2 tablespoon water, 1 tablespoon rice vinegar, 1/2 tablespoon sesame oil, 2 teaspoons sugar, 1 tablespoon peanut oil (or vegetable oil), the Chili Garlic Sauce*, the garlic (or garlic paste). Set aside.

Veggies: cut into strips vegetables of your choice. I use onions, red peppers, muchrooms (sliced!) and sometimes shredded spinach...Mince a 1/2" piece of peeled ginger and add. Set aside. Should be about 2 cups of veggies total. Cutting them into strips or julienne is important for fast cooking.

In a non-stick pan or wok, heat about 2 tablespoons peanut or vegetable oil till quite hot. Add chicken and stir-fry till well browned, 3-5 minutes. Remove, set aside. To same pan, adding a bit more oil if necessary, add the veggies and stir-fry till the onion is translucent, scraping chicken bits stuck to the bottom. Add the sauce mixture and finally the cooked chicken. Heat through and serve over rice or - my preference - couscous. Sprinkle with chopped cilantro.

For couscous (you can do this just before cooking the chicken)...Put 1 cup dry couscous in a bowl with cover. In a pan, heat to boiling point 1+1/2 cups chicken broth with one tablespoon veggie oil and one tablespoon vinegar. When it breaks into a boil, add to couscous. Stir once with fork. Cover and let rest five minutes. Fluff with fork.

*Available at Asian markets and Asian food section.