1 egg white
2 tbsp. cornstarch
3 tbsp. soy sauce
1 tbsp. dry sherry
2 whole chicken breasts, boned, skinned, and cut into 1 inch pieces
1/2 tsp. salt
3 tbsp. sugar
1 clove garlic, minced
1 tbsp. vinegar
1 tbsp. hoisin sauce, or molasses
1/3 c. water
1 tbsp. oil
2-3 dried whole red peppers
1/3 c. raw or dry roasted peanuts
2 bunches green onion, chopped, including tops

Beat egg white with 1 tablespoon cornstarch, 1 tablespoon soy sauce, and sherry until frothy. Marinate chicken in the mixture for 30 minutes.

In a small bowl, combine salt, sugar, garlic, vinegar, hoisin sauce, water, 1 tablespoon cornstarch, and 2 tablespoons soy sauce. Blend until smooth.

Heat oil in a large skillet or wok; stir-fry chicken and red peppers. Add peanuts and green onion. Add vinegar mixture; cook 5 minutes.

Serve with rice.