2/3 lb. boneless chicken breast
2 tbsp. soy sauce
2 tbsp. dry sherry or white wine
3 tbsp. water
2 tsp. cornstarch
2 tbsp. peanut oil
1 to 1 1/2 tsp. dried red pepper flakes
1 tsp. sugar
1 tsp. sesame oil
1 tsp. rice wine vinegar
1 tsp. water
1 tsp. cornstarch

Lightly flatten chicken breasts. Cut into bite size pieces. Mix 1 tablespoon of the soy sauce, 1 tablespoon of the sherry, the 3 tablespoons of water and 2 teaspoon of cornstarch together. Toss over chicken pieces and marinate for 20 minutes. Heat the peanut oil in a wok or skillet. Stir fry the pepper flakes for 30 seconds. Add the chicken pieces and stir fry until the chicken changes color. Mix remaining tablespoons of soy sauce, sherry, sugar, sesame oil, rice vinegar, and remaining water and cornstarch. Add to the chicken and stir fry until all ingredients are mixed and the sauce thickens. Remove to a serving platter and serve immediately. Serves 2-3.