2 lb. chicken breasts, deboned & skinned
1/4 c. peanut oil
1 can (16 oz.) sliced mushrooms, undrained
1/2 c. cocktail peanuts (rinse or buy unsalted)
1/2 c. minced green onions
1/8 c. cornstarch
1 lg. clove garlic
1/8 tsp. ginger
Dash or more cayenne pepper
1/4 c. molasses
1/4 c. soy sauce
1/4 c. sherry

Cut chicken into 1 inch pieces. Heat oil in skillet. Add chicken and brown. Add mushrooms, peanuts, green onions, cornstarch, garlic, ginger, pepper, molasses and soy sauce. Cook, stirring until thickened. Cover, cook over low heat 10 minutes, stirring occasionally. Add sherry and heat.

Mix cornstarch, soy sauce, molasses and sherry together before pouring over mixture. Add more cornstarch if you wish to increase thickness. Serve over rice pilaf.