12 ounces skinless boneless chicken breast halves
1 Tbsp. dry sherry
5 tsp. cornstarch
¼ cup water
¼ cup soy sauce
1 Tbsp. sugar
1 tsp. vinegar
few dashes bottled hot pepper sauce (I use Cholula)
1 Tbsp. cooking oil
2 tsp. grated gingerroot
2 cloves garlic, minced
2 dried asian chili peppers
½ sweet red pepper, sliced thin
½ sweet yellow pepper, sliced thin
6 green onions, cut in ½ inch pieces
½ cup dry roasted peanuts
4 servings of hot cooked white rice
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Rinse chicken and pat dry. Cut chicken into ¾ inch pieces. Put in a medium bowl. In a small bowl, whisk together 1 tsp. of cornstarch and the sherry. Pour over the chicken. Cover and refrigerate for 15 minutes.
To make sauce, in a small bowl, stir together water, soy sauce, 4 tsp. cornstarch, sugar, vinegar and hot pepper sauce. Set aside.
Pour cooking oil into a wok. (Add more oil during cooking, if necessary!) Heat over medium high heat. When hot, break the asian chilis into the oil if you want it extra hot...if not, then toss them in whole and take them out of the mixture before serving. Add gingerroot and garlic. Stir fry 15 seconds. Add chicken mixture and stir fry for 4 minutes or until no pink remains. Push chicken from the center of the wok. Add red and yellow peppers. Stir fry 2 minutes. Push to the side with the chicken.
Stir sauce. Pour sauce into center of wok. Cook, stirring constantly, until bubbly and thick. Add green onions and peanuts. Stir all ingredients together until coated with the sauce. Cook 1 to 2 additional minutes until everything is heated through. Serve immediately over hot cooked white rice.
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