1 tbsp. dry sherry
1 tbsp. cornstarch
1/2 tsp. salt
1/8 tsp. white pepper
1 1/2 lb. boneless chicken breasts, cut into bite-sized pieces
4-6 sm. dry, hot chili peppers
1/2 c. salted peanuts
1 tsp. minced garlic
1 tsp. minced fresh ginger
2 whole green onions, cut into 1 1/2" pieces

COOKING SAUCE:

2 tbsp. soy sauce
1 tbsp. white wine
1 tbsp. vinegar
1 tbsp. dry sherry
3 tbsp. water
2 tsp. sugar
2 tsp. cornstarch

In a bowl, combine sherry, cornstarch, salt and pepper. Add chicken and stir to coat. Stir in 1 tablespoon oil and let stand 15 minutes to marinate. Prepare cooking sauce and set aside.

Heat wok or large frying pan over medium heat. Add 1 tablespoon of the oil. Fry peppers and peanuts until just beginning to brown. Remove from pan. Set aside.

Add remaining 2 tablespoons of oil and increase heat to high. Add garlic and ginger. Stir once. Add chicken and stir fry until chicken is opaque (about 3 minutes). Add peppers, peanuts and onions to pan. Stir in cooking sauce until it bubbles and thickens. Serves 4.