4 lg. chicken breasts halves
1/4 c. water
1/4 c. dry sherry
1/4 c. soy sauce
2 tbsp. corn syrup
1 tbsp. vinegar
4 tsp. cornstarch
1/4 c. veg. oil
1/2 c. green pepper, chopped
1/2 c. peanuts
2 tbsp. green onions, sliced
2 cloves garlic
1/2 tsp. ginger, grated
1/2 tsp. red pepper, crushed

Remove skin from chicken breast; cut meat from bones; cut into 1" cubes. Prepare seasoning sauce by stirring together water, sherry, soy sauce, syrup, vinegar and cornstarch. Blend thoroughly and set aside. Add oil to hot wok. Add chicken and stir-fry 2 or 3 minutes or until chicken turns white. Make well in center; add green pepper and peanuts and stir-fry 1/2 minute. Make well in center; add onions, garlic and red pepper and stir-fry 1 minute. Make well in center; stir seasoning sauce, then add to center of wok; bring to a boil without stirring, about 1 minute. Cook an additional 1 minute or until thickened, stirring rest of ingredients with sauce. Serve over rice or noodles. Makes 4 servings.