Step 1

Combine chicken, 1 tablespoon wine, soy sauce, and cornstarch in a medium bowl. Toss to coat, and let stand 10 minutes.

Step 2

Heat 1 tablespoon oil in a wok or large, heavy skillet over high. Add bell peppers, onion, serrano, and garlic, and cook, stirring, until peppers and onion are crisp-tender, about 4 minutes. Place vegetables on a plate, and return wok to heat.

Step 3

Heat remaining 1 tablespoon oil in wok, and add cumin and coriander; cook 10 seconds. Add chicken, and cook, stirring, until chicken is just cooked through. Return vegetables to wok, and sprinkle with sugar and salt. Add remaining 2 tablespoons wine to pan, and cook, scraping and folding mixture, until steaming and coated in a light sauce. Remove from heat, and fold in cilantro and black pepper. Serve stir-fry with rice.