1 tbsp. dry sherry
1/4 tsp. white pepper and 1/4 tsp. salt
1 lb. skinned, boned chicken breasts, cut into sm. pieces
1 tsp. each: minced garlic and ginger
1 tsp. chili oil
1 tsp. cornstarch
1 tbsp. vegetable oil
1 lb. peeled carrots, cut in sm. pieces and 1 tbsp. water
1/2 c. unsalted roasted peanuts
2 green onions, cut in diagonal pieces (1-2 inches)

COOKING SAUCE:

2 tbsp. soy sauce
1 tbsp. dry sherry
1 tsp. cornstarch
2 tbsp. chicken broth or water

Combine sherry, cornstarch, salt and pepper. Add chicken and stir to coat, then stir in 1 teaspoon oil. Let this stand at least 15 minutes. Prepare Cooking Sauce by mixing ingredients. Heat wok or large pot over medium high heat. When pot is hot, add 1 teaspoon oil and chili oil. Then add ginger and garlic, stir once and add chicken. Cook chicken until opaque. Remove chicken and set aside. Heat pot, add remaining 1 teaspoon oil and add carrots. Stir fry 1 minute, add 1 tablespoon water, cover pot and cook 3-4 minutes. Remove cover on cooked carrots, add chicken and when hot add peanuts and onions and stirred Cooking Sauce. When sauce bubbles and thickens serve on steamed rice.