Chinese Chicken And Vegetables Recipe

2 medium yellow or red bell peppers (7 ounces each), cored, ribbed and cut in strips 1/4-inch thick

3 tablespoons black soy sauce

2 tablespoons rice-wine vinegar

1 tablespoon grated, peeled fresh ginger

2 1/2 teaspoons Chinese chili paste with garlic

2 teaspoons toasted sesame oil

2 medium zucchini (5 ounces each), trimmed, halved crosswise and cut in strips 1/4-inch thick

1 1/4 pounds boneless, skinless chicken breasts (5 half-breasts), cut on the diagonal in strips 1/2-inch thick

2 tablespoons cornstarch

2 tablespoons water

2 tablespoons scallions, green part only, sliced thin