1 lb. boneless chicken breast, cut in 1 inch pieces

1 tbsp. soy sauce
1 tbsp. dry sherry
1 1/2 tbsp. cornstarch
2 tsp. oil

2 tbsp. peanut oil
1 tsp. fresh ginger root, minced
4-6 pieces dried red peppers, discard seeds
1/3 c. diced bamboo shoots
1/3 c. diced celery
1/2 c. raw skinless peanuts
Oil for frying

2 tbsp. soy sauce
1 tbsp. dry sherry
1 tbsp. cider vinegar (or wine, or rice vinegar)
1 tbsp. sugar
1/4 tsp. salt
1 tbsp. cornstarch, dissolved in 1/4 c. chicken broth
1 tsp. sesame oil

(The secret to stir-fry cooking is to have all ingredients prepared and measured before beginning to cook.)

Cut the chicken into 1-inch cubes and marinate for 1/2 hour. Remove tips and seeds from dried peppers, and cut into inch-long pieces. Combine the seasoning sauce and stir until sauce is dissolved. Cover sauce so vinegar does not dissipate. Prepare and measure all other ingredients.

Heat a wok or large skillet until hot; add about 1 cup oil and heat until hot (the end of a wooden chopstick should sizzle immediately when stuck into oil). Fry peanuts in hot oil stirring constantly, until lightly browned. Remove from oil; set aside. Add chicken cubes to oil. Stir gently and quickly for about 30 seconds or until meat turns white. Remove chicken from oil to separate bowl. (Chicken is now "velveted", ready to be stir-fried). Pour off oil from wok. (Oil may be cooled, strained, bottled and re-used.) Clean any cornstarch residue from wok.

Reheat wok until hot. Add 2 tablespoons peanut oil and heat again for 15 seconds. Add peppers and stir quickly until peppers turn dark. Add ginger, stir a few seconds; add celery and bamboo shoots. Stir-fry for 1 minute. Return chicken to wok, stir and toss quickly until chicken is cooked through (about 2 minutes). Add seasoning sauce, mix and stir constantly until the sauce is heated through and thickened. Fold in peanuts. Remove to hot platter. Serve with hot rice. Serves 4.