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Ingredients

• 2lbs boneless, skinless chicken(I used tenderloins) cut into pieces
• 1/2 cup cornstarch
• 2T peanut or olive oil
• 2 bell peppers, chopped in bite sized pieces
• 12oz fresh mushrooms, sliced
• 1lb fresh asparagus spears, trimmed
• 8oz canned whole hot peppers(I used my own canned that were a serano variety, but you can use your choice...sub mild chilies, if desired)
• 1 cup fresh bean sprouts
• 1 leek or 3 green onions, sliced
• Optional other ingredients: sliced water chestnuts, bamboo shoots, lil corns, carrots, etc
• 8oz tomato sauce
• 2t ginger, grated
• 1T soy or worcestershire sauce(for me, it's the latter :)
• 3 cloves garlic
• 1/4 cup white wine
• 1 cup chicken stock
• 1/4 cup rice vinegar
• dash of sesame oil(optional)
• kosher or sea salt and fresh ground black pepper

Description

This Dish Started Off As A Stir Fry, But It Turned Out Be A Simmering Pan Of Spicy Yumminess. I Decided To Serve It Over Soba Noodles At The Last Minute, Instead Of Our Typical Rice, And It Tasted Just Like Something From The Chinese Place Down The Street

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