This sauce concentrate portion makes about 2 cups of concentrate. For this recipe use a scant 1/2 cup of concentrate then add the rest of it.

Make sauce concentrate: In saute pan with one tablespoon sesame oil, saute garlic, ginger and dried pepper if using. Add remaining concentrate ingredients. Simmer until reduce somewhat. Remove to bowl. If making ahead, divide into 4 containers, label and freeze.

In a saute pan with some sesame oil, saute onions and peppers. Remove and set aside.

Meanwhile cut chicken into bite-sized pieces and toss with cornstarch, salt and pepper.

Heat large skillet (so chicken is in one layer) over high heat with 2 tablespoons vegetable oil. When hot, add chicken distributing pieces evenly. Cook, WITHOUT STIRRING, until it is browned and crisping at the edges, approximately 5 to 7 minutes. Toss and cook just couple minutes more. Remove and set aside

Add 1/2 cup portion of sauce concentrate to a skillet along with chicken stock and wine. Stir and bring just to a boil. Lower heat,stir in cornstarch slurry, then simmer until the sauce has started to thicken, approximately 3 minutes. Add chicken and vegetables. Stir. Add scallions near the end.

Serve with white rice.

Velveting chicken is Asian way of tenderizing. Cut into bite-sized pieces. Toss in bowl with 1 teaspoon baking soda per pound of chicken. Let set for 30 mins or longer but much longer wont make much of a difference.