6 chicken breasts
2 tbsp. light soy sauce
3 tbsp. dry sherry
2 tbsp. cornstarch
6 dry (dried) red peppers

SAUCE:

2 tbsp. sherry
2 tbsp. dark soy sauce
1 tsp. brown sugar
1 tbsp. sesame oil
1 tsp. Worcestershire sauce
1 tbsp. water
1 tbsp. cornstarch

ADDITIONAL INGREDIENTS:

3 tbsp. peanut oil
Chopped green onion
Chopped toasted peanuts

Debone chicken breast or use Market Day chicken steaks (great!) Cut into small pieces. Marinate in soy sauce, sherry and cornstarch. Remove seeds from hot peppers. Cut in small pieces. Combine the sauce ingredients and set aside. Place the peanut oil in hot frying pan or wok, add the red pepper pieces.

Cook for 15-20 seconds. Add the chicken and marinade. Cook over high heat, stirring constantly, about 10 minutes. Add sauce mixture and cook until it thickens. Top with green onions and toasted peanuts. Serve with hot rice, steamed fresh broccoli and white wine.