1 tbsp. cornstarch
3 tbsp. soy sauce
2 chicken breasts, boned, skinned, cut in 1/2" cubes
1 tbsp. sherry
2 tsp. sugar
1 tsp. white vinegar
1/4 c. peanut oil
2 scallions, sliced
1/4 tsp. crushed red pepper
1/2 tsp. ground ginger
1/2 c. salted peanuts

In a bowl blend cornstarch and 1 tablespoon soy sauce. Mix in chicken and set aside.

In another bowl combine 2 tablespoons soy sauce, sherry, sugar and vinegar and set aside.

In a wok or large skillet, heat peanut oil over high heat and add red pepper. Cook until black. Add chicken and stir fry 3 minutes. Remove chicken and set aside.

Stir-fry scallions and ginger for 1 minute. Mix in chicken and cook 2 minutes, stirring constantly. Add soy mixture and stir 1 minute. Mix on salted peanuts. Serve hot with fried rice and stir-fried vegetables. Such as broccoli or snow peas. Yield: 4 servings.