What's amazing about this dish is that EVERYONE in my family likes it. From me and my husband to our very youngest. 

about 1.5 pounds of chicken cutlet
1/4 cup soy sauce
1/4 dry white wine
1 yellow onion, diced
5 tablespoons oil
2 stalks celery, sliced in 1 inch pieces
3 bell peppers (use a mix of red, yellow and orange for the prettiest results), sliced in strips
1/2 bunch basil, sliced in strips
1/2 teaspoon salt
1/2 cup corn starch

Cut the chicken cutlet into one-inch chunks. Try to make them pretty even. Combine the soy sauce, white wine and 1 tablespoon of oil and then let the chicken sit in the marinade while you proceed with the recipe.

In a large frying pan or wok, saute the onions in 1 tablespoon of oil until golden. Add the celery and peppers and saute a few minutes later until they are beginning to cook through. Add basil and salt, stir to combine, and then remove from the heat. 

 Empty the frying pan so you can use it to brown the chicken. Drain the chicken and toss it into the corn starch, trying to coat each piece on all sides. Heat half the remaining oil and brown the chicken on all sides, on a medium flame. The chicken should not be cooked, just browned lightly on all sides. This should take about five minutes but you will need to do it in batches. Be sure not to crowd the chicken in the pan. You want it to stay nice and crisp. 

When all the chicken is browned, combine it in a medium pot with the vegetables. Add a cup of water and cook over a medium-low flame for about 45 minutes until it's well heated through. Serve next to orzo, rice, or pasta.