4 boneless, skinless chicken breasts
2 Tablespoons cornstarch
1/2 cup wine (I use Riunite Lambrusco or White Zinfandel)
1/2 cup soy sauce
4 teaspoons sugar
Cut chicken breasts into one-inch squares. Mix remaining ingredients together and pour over chicken. Let soak at least six hours or overnight in the refrigerator.
Heat up 2 Tablespoons of oil. Saute chicken until no longer pink. Remove chicken from pan. In the same pan, add a variety of fresh vegetable which have been cup up into bite sized pieces. You can use broccoli, cauliflower, carrots, snow peas, fresh mushrooms, onion, or green peppers. Saute vegetables until tender, adding more oil if necessary. Do not over cook. When vegetable are done, add chicken to pan along with 1/2 cup water. Cover pan and simmer for two minutes. Add slivered almonds and serve over white or brown rice. (I use brown rice because it gives it a nice nutty taste)