1 tbsp. cornstarch
3 tbsp. soy sauce
2 whole chicken breasts, skinned, boned and cut in 1/2 inch cubes
1 tbsp. dry sherry
2 tbsp. sugar
1 tbsp. cider vinegar
1/4 c. peanut oil
1/2 to 1 tsp. red pepper flakes
2 scallions, including tops
1/2 tsp. peeled, minced fresh ginger root
1/2 c. dry roasted peanuts

Blend cornstarch and 1 tablespoon soy sauce in 2-3 cup bowl. Mix in chicken and set aside. Mix remaining 2 tablespoons soy sauce, sherry, sugar, and vinegar in small dish. Heat oil in wok or open fry pan to about 375 degrees; add pepper flakes and stir, cook until black, 20 seconds. Add chicken, stir fry about 5 minutes. Remove chicken and set aside. Add green onions and ginger root and stir fry 1 minute. Add the chicken and stir fry 2 more minutes. Add the sherry mixture and peanuts. Stir fry 1 minute. Serve with hot rice.