1 tbsp. cornstarch
3 tbsp. soy sauce
2 whole chicken breasts, cubed
1 tbsp. dry sherry
2 tsp. sugar
1 tsp. vinegar
1/4 c. vegetable oil
1 tsp. dried red pepper flakes
2 green onions, diced
1/2 tsp. peeled, minced fresh ginger root
1/2 c. dry roasted peanuts
Hot cooked rice

Blend cornstarch and 1 tablespoon soy sauce in a bowl. Mix in chicken; set aside. Mix remaining 2 tablespoons soy sauce, sherry, sugar and vinegar; set aside.

Heat oil in wok at 375 degrees. Add red pepper flakes; stir fry until black 10 seconds. Add chicken; stir fry 2 minutes or until cooked. Remove chicken; set aside. Add green onions and ginger root; stir fry 1 minute. Add chicken; stir fry 2 minutes. Add sherry; stir fry 1 minute. Stir in peanuts. Serve with hot rice.