Instructions: Heat the oil in a wok.

Dry the chicken pieces well and add to the wok with the ginger. Stir and cook until the chicken whitens.

Stir in the onion and cook for a few minutes. Add the remaining vegetables and cook for a few minutes longer. Season with salt and pepper.

Add the stock, soy sauce and wine. Cover and cook until the liquid comes to a boil. Cook for 2 minutes. Reduce the heat and cook gently for 2 to 3 minutes.

Combine the cornstarch with the water and stir until smooth. Increase the heat. Mix the vegetables and cook until just thickened. Sprinkle with sesame seeds.

Yield: 6

Cooking with Bonnie Stern

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