1/2 lb. boneless chicken breast fillets, cubed
1 egg white
2 tbsp. soy sauce
1/2 c. scallions or sliced green onions
1 c. peanut or vegetable oil
1 tsp. sugar
1/2 c. peanuts
4 tsp. cornstarch
1/4 tsp. crushed red pepper
2 tbsp. sherry or water

In a small bowl, combine chicken cubes, egg white, 3 teaspoons cornstarch, and 1 tablespoon soy sauce. Mix well. Refrigerate 1 hour.

In a skillet, heat oil to 375 degrees. Stir chicken mixture and spoon into hot oil. Stir until chicken turns white, about 1 minute. Remove chicken to colander and drain. Pour off all but 1 tablespoon of oil from skillet. Add red pepper and cooked chicken. Stir fry 1 minute. Blend remaining cornstarch and soy sauce, sugar, and sherry. Add to mixture, stirring over high heat until glazed. Add peanuts and scallions. Serve immediately with side dish of rice. Serves 4.