What's for Dinner?

Tonight for dinner I made an old family favorite, Szechuan Chicken, and it was so yummy I had to share it with you.  I don't often cook Chinese food, and this certainly is not authentic, but it's fast and easy, always a crowd pleaser, and the chicken is tender, moist and flavorful.  

Szechuan Chicken

3 chicken breasts, cut into bite size pieces

3 T. cornstarch

1 T. oil

3 cloves garlic, minced

5 T. soy sauce

1 1/2 T. white wine vinegar

1 t. sugar

1/4 c. water

1 bunch green onions, chopped

1/4 tsp. crushed red pepper

1/2 lb. snow peas

1/2 lb. mushrooms, sliced

1 green bell pepper, diced

1 red bell pepper, diced

Toss chicken pieces with cornstarch to coat.  Heat oil in wok or large skillet.  Stir fry chicken and garlic until lightly brown.  Add soy sauce, vinegar, sugar and water (I combine ingredients in a bowl and add all at once).  Cover and cook for 3 minutes or until sugar is done.  Uncover and add remaining ingredients and stir fry 2 more minutes.  Serve over rice.