2 lbs. chicken breasts, cut into 1/2 inch pieces

MARINADE:

1 egg
1/2 tsp. salt
1 tbsp. cornstarch
2 tsp. peanut oil

VEGETABLES:

1 tsp. fresh ginger, minced
1 tsp. garlic, minced
1 whole scallion, minced
5 whole scallions, cut into 1/2 inch pieces

SAUCE:

1/2 tsp. chili paste with garlic
3 tbsp. water
1 tbsp. dry sherry
1 tbsp. sugar
2 tbsp. soy sauce

OTHER MATERIALS:

1/4 c. plus 2 tbsp. peanut oil
4 hot chili peppers (DO NOT EAT)
1/2 c. peanuts, unsalted

1. Combine marinade ingredients. Add chicken, let stand 30 minutes.

2. Meanwhile cut vegetables; set aside.

3. Combine sauce ingredients; set aside.

4. Add 1/4 cup peanut oil to wok or heavy skillet. When oil is hot, add chicken. Stir fry until chicken loses its pink color. Remove chicken - set aside.

5. Add 2 tablespoons peanut oil to wok. Add hot chili peppers. Fry until they turn black.

6. Add vegetables and stir fry 30 seconds.

7. Add sauce and stir until mixture comes to a boil.

8. Add chicken, stir fry 1 minute.

9. Add peanuts, stir fry another minute.

10. Remove from heat, discard hot peppers and serve over rice. Serves 4.