Constructed specifically for a Wine And Food OnLine cook-in on the CompuServe Wine Forum, I kept this one pretty basic, with a bow in the direction of the standard stir-fry procedure in Gloria Bley Miller's "Thousand Recipe Chinese Cookbook:"

Cut 12 ounces boneless, skinless chicken breast meat into chopsticks-size pieces and set aside.

Cut one small onion into squares, whacking it first across-the-equator and then down-the-longitudes. Cut a green pepper into similar-size squares.

Smash two cloves garlic. Cut two thick ginger "coins" and whack them with the side of a cleaver to get their juices flowing.

Prepare and set aside (1) 1/2 cup flavorful chicken broth; (2) 2 tablespoons Oloroso Sherry mixed with 1 tablespoon dark soy sauce, 1/2 teaspoon sugar and 1/2 teaspoon salt; and (3) 2 teaspoons cornstarch in 1 1/2 tablespoons water.

Chop a couple of scallions and set aside.

Fire up the wok, and when it's hot, drizzle in a couple tablespoons peanut oil. Stir-fry the chicken until it just loses its pink color, then put in the Sherry-soy mixture and toss quickly until the liquid was almost gone.

Pour the chicken into a bowl, wipe the wok, re-heat, add more oil; put in the ginger and garlic, then stir-fry the onion and green pepper mix until the vegetables are bright and just starting to cook.

Add the broth, put the meat back in, cover, and cook over medium heat for three to five minutes or until the chicken is just done. Thicken with the cornstarch, garnish with the chopped scallions, and serve with plenty of rice.