3 red peppers
1 tblsp oil
1 tsp salt
1 lb chicken meat
1 oz fresh ginger
2 tblsp oil
pinch of brown sugar
2 tsp sherry
1 tsp cornstarch
2 tsp soy sauce
Core the peppers and cut into thin rings. Fry in the oil and salt for 1 minute.

Add 2 tablespoons water, bring to the boil, cover and simmer for 2 minutes. Drain.

Cut the chicken into 1 inch pieces. Chop the ginger finely, fry both chicken and ginger in oil for 1 minute.
Add the sugar and sherry.

Mix the cornstarch to a smooth paste with the soy sauce and add to the pan.

Heat gently, stirring until slightly thickend. Add the peppers and cook for 1 minute.