1 tbsp. sherry
2 tbsp. cornstarch
1 lb. boneless, skinless chicken, cut in cubes
1/3 c. soy sauce
1/4 tsp. dried red pepper
1/2 c. water
4 tsp. vegetable oil
2 1/8 inch pieces of ginger root
2 green peppers, diced
12 green onions, diced
1/2 c. unsalted peanuts

In bowl, mix sherry and 1 tablespoon cornstarch. Add chicken and stir. Refrigerate 20 minutes to 4 hours. Mix soy sauce, water, and 1 tablespoon cornstarch. Set aside to cook. In skillet (high), heat 1/2 of oil. Add ginger; cook 15 seconds, stirring constantly. Add ground pepper and onions and stir-fry 2 minutes. Remove; add rest of oil. When hot, add chicken and red pepper. Stir-fry until chicken looses pink color. Add peanuts and cooked vegetables and soy sauce; mix and bring to full boil, stirring constantly until sauce has thickened and coats meat and vegetables. Serve over white rice.