2 boneless skinless chicken breast sliced thin

1 cup napa cabbage diced

1 small red pepper diced

5 mushrooms sliced

1 carrot sliced

1 zucchini sliced

2 teaspoons ginger chopped

2 tablespoons garlic chopped

1 heaping teaspoon of Spicy Red Rooster Sambal Sauce

3 tablespoons soy sauce

1 tablespoon sugar

2 tablespoons oil

1/4 cup cilantro chopped

2 scallions cut in 1 inch pieces

1 tablespoon of corn starch with 2 tablespoons of warm water to create a paste

Heat a wok or large saute pan till very hot

Add 1 tablespoon oil and saute chicken till cooked about 80% through, then remove

In the same pan add the remaining oil then add garlic and ginger, cook for 30 seconds

Add the vegetables in this order: red pepper and carrots saute 5 minutes; then zuchinni, mushroom and cabbage saute 5 minutes

Add hot sauce

Put the chicken back in the pan and add soy sauce and sugar and corn starch mixture

Bring to a boil and turn off heat, then garnish with scallions and cilantro