2 pounds chicken breast, cut in strips
2 green peppers, cut in half, seeded and sliced
2 cups sliced mushrooms
1 medium onion, peeled, cut in half and sliced
1 clove garlic, finely minced or 1/4 teaspoon granulated garlic
2 tablespoons peanut or vegetable oil (for frying)
1 cup chicken broth (homemade or canned - no MSG)
1/2 cup french dressing
2 tablespoons catsup
1/4 teaspoon black pepper
2 tablespoons apple cider vinegar
2 tablespoons sugar
1 tablespoon cornstarch, dissolved in a little cold water
The night before prepare sauce:
Combine stock, dressing, catsup, pepper, vinegar, and sugar in saucepan.
Heat to boiling.
Add cornstarch, stirring constantly.
Cook, boiling for 1 minute.
Remove from heat, pour into container, place a sheet of wax paper or plastic directly on top of sauce to keep skin from forming.
Refrigerate for 8 hours or overnight.
Just before serving:
Prepare vegetables and chicken for cooking.
Reheat the sauce, keep hot while cooking the meat and vegetables.
Heat a very large heavy saute pan or wok on high.
Add oil and heat until just starting to smoke.
Add chicken and cook, tossing and stirring to avoid burning but allow chicken to carmelize on outside.
As soon as the chicken is almost cooked add the onion and continue to cook, stirring and tossing constantly.
When onion is starting to brown a little but is still crisp add the mushrooms and green pepper.
Stir to combine and immediately add he sauce.
Heat just to steaming and remove.
do not overcook the green pepper, it should still be bright green and crisp.
The secret to this recipe is high heat, quick cooking and having the sauce ready