1 1/2 tablespoons olive oil
6 skinless, boneless chicken breast halves
3 red bell peppers, chopped
1 bunch celery
1 medium red onion, chopped
2 large carrots, cut in 1/2 inch slices
3 cloves garlic, minced
1 large sweet onion, cut in 1/2 inch slices
1 large star anise pepper, chopped
1 small chilli pepper, seeded and chopped
1/8 teaspoon ground black pepper
1 1/2 teaspoons dry red wine
salt and pepper to taste
Heat olive oil in a large skillet over medium heat. Gently brown the chicken breasts.
In a large bowl, combine chicken, peppers, celery and onions. Season with garlic, salt, pepper and red wine. Mix together. Transfer chicken to bowls and toss with celery mixture.
Heat the oil in a saucepan over medium heat and add white wine. Cover and stir-fry chicken until golden, about 15 minutes. Remove from oil and stir in white wine. Stir in salt and pepper. Season with red wine, vinegar and salt and pepper to taste. Cook just to cover breasts.