1/2 lb. boneless chicken breasts, skinned
1 dried red chili
1 1/2 tbsp. oil
3 oz. raw shelled peanuts (1/4 c.)

SAUCE:

1 tbsp. chicken stock or water
1 tbsp. red wine or dry sherry
2 tsp. dark soy sauce
2 tsp. chili bean sauce
1 tsp. granulated sugar
1 tsp. finely chopped garlic
2 tsp. finely chopped scallions
1/2 tsp. finely chopped ginger root
1 tsp. Chinese white rice vinegar or cider vinegar
1/2 tsp. salt
1 tsp. sesame oil

Cut the chicken into 1 inch cubes. Split the dried chili in half lengthwise. Heat the oil in a wok or large skillet, and add the chili. (You may remove it when it turns black or leave it in.) Next add the chicken cubes and peanuts and stir fry them for 1 minute. Remove the chicken, peanuts, and chili from the pan.

Put all the sauce ingredients, except the sesame oil, into the pan. bring the sauce to a boil, and then turn the heat down. Return the chicken and peanuts to the pan and cook for about 2 minutes in the sauce. Add the sesame oil, and then serve immediately.