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.