2 chicken breasts
1 med. onion diced
3 cloves garlic, sliced
1 can sliced water chestnuts
1 c. peanuts
3 whole cayenne peppers

Skin bone and dice the chicken. In a small bowl mix 1 tablespoon vegetable oil, 1 tablespoon cooking sherry, and 1/4 cup soy sauce with 2 tablespoons cornstarch. Add the chicken and coat well, cover and marinate for 1/2 hour. In wok on medium-high add 1/4 cup oil and heat, then add peppers and peanuts, saute until peanuts browned. Remove the peanuts and discard the peppers. Add chicken with marinade to hot oil and cook until done about 5 to 6 minutes. Add the rest of the ingredients and cook until hot, stir in the peanuts and serve over rice. Serves 4 to 6.