1 tbsp. cornstarch
3 tbsp. soy sauce
2 whole chicken breasts (skinned, boned and cubed)
1 tbsp. dry sherry
2 tsp. sugar
1 tsp. vinegar
1/4 c. peanut oil
1/2 to 1 tsp. dried red pepper flakes
2 green onions, sliced
1/2 tsp. fresh ginger root (peeled and minced)
1/2 c. dry roasted peanuts

Blend cornstarch and 1 tablespoon soy sauce in bowl. Mix in chicken; set aside. Mix remaining 2 tablespoons soy sauce, sherry, sugar and vinegar; set aside.

Heat oil in uncovered wok at 375 degrees. When hot, add red pepper flakes; stir-fry until black, 10 seconds. Add chicken; stir-fry 2 minutes. Remove chicken with strainer; set aside. Add green onions and ginger root; stir-fry 1 minute. Add chicken; stir-fry 2 minutes. Add sherry mixture; stir-fry 1 minute. Stir in peanuts. Serve with hot steamed rice.