Spicy Chinese Chicken

2 boneless skineless Chicken breasts
1 medium sweet onion sliced
1 cup sliced red pepper
1 sliced serrano pepper
2 cups halved white mushrooms
1 large yellow squash, sliced in 1/2 inch pieces
1 large clove of garlic, pressed
1/2 cup white flour
1/4 cup soy sauce
1/2 cup Trader Joes General Tsao's sauce
1 cup white wine
4 Tablespoons peanut oil
Salt and Pepper
2 cups cooked brown rice.

Wash and dry chicken breasts, making sure you dry them well. Place chicken breasts between two sheets of wax paper and pound until 1/2 inch thick.
Spread flour out on a plate. Season the chicken breasts with salt and pepper then dredge the chicken breasts in flour until they are completely coated. Shake off excess flour.
In a large skillet, heat peanut oil over medium high heat, until oil shimmers. Lay chicken breasts in the oil and cook until the first side is browned, 4-5 minutes. When the first side is brown and crisp, flip and brown the second side for another 4-5 minutes. Remove chicken breasts and let them drain on a paper towel.
In the already hot oil, suate the onion and the red pepper. Stir occasionally for 3 minutes, making sure to scrape up the bits of chicken and flour. Add the squash, mushrooms and serrano peppers and continue to saute for another 4-5 minutes.
In a bowl, mix the wine, soy sauce and general tsoa's sauce. Press the clove of garlic into the mixture and pour over the vegetables. let the sauce cook down at a rolling boil for 3 to 5 minutes.
Cut the chicken into strips.
Fill two bowls with a cup of rice each, and using a slotted spoon, portion out the vegetables between the two bowls. Place the sliced chicken over the vegetables, and then pour a generous amount of sauce over the chicken.


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