Instructions: Beat egg in a small bowl and put flour in a separate bowl. Dip the chicken in the egg, then into the flour and fry in oil until light brown. Set aside.

In a bowl combine water, soy sauce, cornstarch, vinegar, wine, sugar, hoisin, chili paste and peppercorns.

NOTE: If you desire a saucier GTC, increase the sauce ingredients by half.

Heat the tbsp. of oil in a wok or large skillet and add the garlic and ginger. Stir-Fry for a few moments and add the bok choy and peppers. Stir-Fry for only a minute, undercooking the veggies.

Add the sauce and stir until thickened then add the chicken to heat through and coat. Serve on or with rice on the side.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.