1 skinless boneless chicken breast, 1" chunks 1 sweet red pepper, 1" chunks 1 courgette, 1" chunks 6 scallions, 1" slices 2 stalks celery, 1/2" slices 1 tbsp ginger root, minced 1 clove garlic, minced 1/2 tsp red pepper flakes 1/2 tsp szechuan pepper, ground in mortar 1 c chicken stock 2 tbsps hoisin sauce 1 tbsp cornstarch 1/4 c dry sherry 1/2 c walnuts, peanuts,cashews,etc. 2 c cooked rice
In a saucepan, cook 1 cup of rice in 2 cups of water. Bring to boil, and reduce heat to very low simmer. Cover and let simmer for 20 minutes while you prepare the stir-fry. (Stir-fry cooking time will be about 10 minutes.) In a mortar, spice mill or a small bowl, mix ginger, garlic, pepper and pepper flakes. Over high burner, heat small amount of oil in nonstick wok or skillet and add seasoning mixture. Cook for 30-60 seconds and add chicken. Stir well to coat with seasoning, reduce heat to medium high and stir-fry 3 to 4 minutes. Remove from wok. Add more oil if necessary, and cook scallions and celery for 2 minutes. Add courgette and sweet red pepper and cook until crisp-tender (another 2 to 4 minutes, depending on your own preference). Add chicken stock and hoisin sauce and bring to boil. In a small shaker or bowl, combine sherry and cornstarch. Take the wok off heat, and whisk cornstarch mixture into stock. Add chicken and nuts and stir to coat everything well with cornstarch glaze. Serve over steamed rice.
Note: You can use any summer squash, bok choy, or eggplant in place of the courgette.