4 whole chicken breasts, boned, skinned & cubed
2 egg whites
2 tbsp. cornstarch
4 tbsp. soy sauce
4 scallions, sliced
8 whole dried red peppers or 1/2 tsp. crushed red pepper
2 tsp. sugar
2 tsp. cornstarch, additional
2 tbsp. water
4 tbsp. sherry
2 c. peanut oil
1 c. cocktail peanuts

Combine chicken, egg whites, 2 tablespoons cornstarch and 2 tablespoons soy sauce; mix well. Refrigerate 1 hour or longer. Combine peppers and scallions; set aside. Combine sugar, 2 teaspoons additional cornstarch, remaining 2 tablespoons soy sauce, 2 tablespoons water and sherry; set aside.

Heat 2 cups oil in wok at 375 degrees (or on high if using range). Stir chicken mixture, then spoon into hot oil and stir fry about 1 minute or until chicken turns white. Remove chicken to a colander and drain. Heat 4 tablespoons oil in same wok. Add scallions, pepper and cooked chicken, stir fry 1 minute. Add soy sauce mixture while stirring over high heat in wok (until mixture is glazed). Add peanuts and mix well. Serve with hot cooked rice and stir fry spinach (recipe in Vegetable section).