12 oz. chicken breast meat, boned and skinned
4 tbsp. peanut oil
2 to 3 long dried red chilies (3 inches or longer, seeded and cut into pieces
2 oz. toasted peanuts
2 cloves garlic, sliced diagonally
4 to 6 thin sliced ginger root
1 tbsp. med. dry sherry
3 scallions, cut into sm. rounds

1/3 tsp. salt
2 tsp. thin soy sauce
2 tsp. med. dry sherry
1 tsp. cornstarch
1 tbsp. egg white, beaten slightly

1 tbsp. thick soy sauce
1 to 2 tbsp. chili sauce
2 tsp. rice wine vinegar
2 tsp. sugar
1 1/2 tsp. cornstarch
6 tbsp. clear stock or water

Cut chicken into thin strips and then into cubes about 1/2 inch square. Put into a bowl. Prepare marinade by stirring all ingredients together. Marinate chicken for 30 minutes. Prepare the sauce by stirring all the ingredients together.

Heat a wok: Add the oil and swirl it around. Add dried chili; stir. Add garlic and ginger; stir. Add chicken, tossing for about 60 seconds. Splash sherry around sides of wok. Add the scallions and stir for 30 to 45 seconds. The chicken should be almost cooked. Add the well stirred sauce and continue to stir until thickened. Add peanuts and stir. Serve on a warm plate. Serves 4 with 3 other dishes.