Recipe By: Jerry Adams Cut chicken in 1/2 inch chunks. Combine wine, soy sauce, and corn starch. Marinate chicken in mixture for 30 minutes. Cook some rice to go along with this dish. Combine chicken broth, rice vinegar, soy sauce, sesame oil, and sugar to create sauce. Cut veggies into 1/2 inch chunks. Mince ginger. Cut onions into 1/4 inch bits. Mince garlic. Combine corn starch with water. Heat "wok" over high heat. Add peanut oil. Other oil is okay but peanut oil has higher smoking point and unique flavor sealing qualities. Add chicken. Stir fry for 2 minutes. Add garlic, ginger, onion, and red pepper flakes. Stir fry for 1 minute. Add sauce and broccoli. Stir fry for 1 minute. Cover with lid if its not boiling. Add bell pepper and mushrooms. Stir fry for 1 minute. Cover with lid if its not boiling. Add cornstarch mixture. Cook, stirring, until mixture thickens and chicken is nicely glazed. Add cornstarch. mixture. Add garlic NOTES : "Given to me, originally, by Frank Berry. By modifying, I have improved this dish." (That folks is engineers way of ribbing his friend and co-worker, Frank.) Posted just as he typed it to EAT-L and mc-recipe 8/29/96 by Brenda Adams. By the way, it is terrific!!!!! It is a pretty standard recipe, more like a stir fry than the typical G.Ts Chicken that you get in restaurants (we love that too!! ) This is less fattening. Feel free to edit it, change it, eat it, and pass it around. Frank and Jerry will get a kick out of that! Posted to CHILE-HEADS DIGEST V3 #099 Date: Tue, 10 Sep 1996 08:34:55 -0400 From: Ken Gomberg CHILE-HEADS DIGEST V3 #099 From the Chile-Heads recipe list. Downloaded from Glens MM Recipe Archive, G Internet.