1/2 c. dry roasted peanuts
2 boned chicken breasts
2 tbsp. soy sauce
2 tbsp. dry sherry
2 tsp. cornstarch
1/4 tsp. sugar
1/4 tsp. ground ginger
1/4 tsp. crushed red pepper
6 green onions
1 green pepper
6 tbsp. cooking oil

Mix soy sauce, sherry, cornstarch, sugar, ginger, and red pepper. Cut chicken into thin slices, about 1/8 inch thick. Cover chicken with soy sauce mixture; set aside. Cook onion and green pepper in oil over medium high heat until tender-crisp. Remove onion and pepper to a small bowl. In 2 tablespoons of oil, cook peanuts until lightly browned. Add peanuts to onion and peppers. In the remaining oil cook the chicken on high for 5-6 minutes. When chicken is done, toss with the onions, peppers, and peanuts over medium heat to reheat all. Serve immediately with hot rice.