Same type of chicken, only this time we're going to cut it into strips, and omit the flouring.

Heat 2 tbsp. oil in a wok, or frying pan. Fry the chicken strips at high temperature for several minutes, splashing in some sake while stirring the strips.

Remove chicken.

In the same pan, adding more oil, if necessary, fry half a sliced red onion, half a red pepper, and half a green pepper, sliced into strips.

Add 1 clove garlic, and 1/2" thick slice of peeled ginger root, both chopped fine. Fry lightly, over moderate heat.

Stir in 1 tbsp. soy sauce.

Mix 1 tsp. cornstarch with 1/4 cup sake. Stir this mixture into the pan and let it bubble up. If the sauce seems too thick, add more sake.

Return the chicken strips, along with any juices, to the sauce and heat through. Toasted almonds, or cashews can then be added, if you like.

Serve with rice, or noodles, and any combination of vegetables that have been stir-fried together, “Chinese style”.