• 1 lb uncooked boneless skinless chicken breasts, cut into 1/4-inch-thick bite-size slices
• 1 tbsp ginger root, minced
• 2 tbsp sherry (dry or sweet), or white wine, divided
• 2 tsp cornstarch
• 1/2 tsp table salt
• 2 tbsp peanut oil, divided
• 1 tbsp sambal oelek
• 1 tbsp fish sauce
• 2 tsp packed brown sugar
• 2 cups uncooked bell peppers, julienned
• 1 cup uncooked scallions, sliced
• 1 tbsp fresh lime juice, or to taste

1. In a medium bowl, combine chicken, ginger, 1 Tbsp of sherry or wine, cornstarch and salt. Stir in 1 tsp of oil.
2. In a small bowl, combine sambal oelek, fish sauce, brown sugar, remaining 1 Tbsp of white wine and 2 Tbsp cold water.
3. Heat a 14-inch flat-bottomed wok or 12-inch skillet over high heat until a drop of water evaporates within 1 to 2 seconds of contact. Swirl in 1 Tbsp of oil. Add chicken and spread evenly in one layer in wok. Cook undisturbed 1 minute, letting chicken begin to sear. Stir-fry 1 minute until chicken is no longer pink but not cooked through.
4. Swirl in remaining 2 tsp oil. Add peppers and scallions, and stir-fry 30 seconds or until scallions are bright green. Swirl sauce into wok and stir-fry 1 to 2 minutes or until chicken is cooked through. Stir in lime juice just before serving.