Marinade:

3 tablespoons Chinese rice wine or dry sherry
l 1/2 tablespoons oyster flavored sauce
2 teaspoons cornstarch
1 pound boneless, skinless chicken thighs, cut into 1-inch pieces

Combine marinade ingredients in a non-metallic bowl or Ziploc bag. Submerge washed chicken in marinade covering all portions.

Allow to stand for 20 to 30 minutes, turning occasionally.

Sauce:

1/4 cup chicken broth
1 tablespoon rice vinegar
2 tablespoons dark soy sauce
1 tablespoon sugar
2 teaspoons sesame oil
2 tablespoons cooking oil
6 small dried red chilies
1 tablespoon garlic, minced
2 tablespoons fresh ginger, minced
2 green onions, cut into 1-inch lengths
1/2 teaspoon crushed dried red chilies
1 1/2 teaspoons cornstarch, dissolved in water
1/4 cup peanuts, coarsely chopped

Mix sauce ingredients well in a small bowl.

Place a wok over high heat and add oil, swirling to coat sides. Stir-fry the chilies for 30 seconds. Add chicken and cook two minutes. Stir in garlic, ginger, green onions, and crushed chilies; cook for one minute.

Pour in sauce and stir fry for one minute.

In a cup, combine cornstarch with 1 tablespoon cold water and stir until smooth. Pour slowly into the wok and cook until sauce bubbles and thickens.

Serve chicken garnished with a sprinkling of peanuts.