Chinese Chicken With Peanuts

• 3 12 tablespoons low sodium soy sauce
• 1 tablespoon cornstarch
• 1 12 lbs boneless skinless chicken breasts, cut into 1-inch pieces (may use thighs)
• 1 tablespoon sherry wine
• 1 teaspoon honey or 1 teaspoon sugar
• 1 teaspoon red wine vinegar
• 12 teaspoon ground ginger
• 1 tablespoon peanut oil
• 1 red bell pepper, cut into 1-inch pieces (or use snow peas or diced water chestnuts)
• 4 scallions, sliced (about 1/3 cup)
• 14 teaspoon red pepper flakes (to taste) (optional)
• 12 cup unsalted peanuts (or cashews or walnuts)
• hot cooked rice

1. In a bowl, combine 1 1/2 tablespoons soy sauce and the cornstarch.
2. Stir in the cut chicken and set aside.
3. In a small bowl, combine the remaining soy sauce, sherry, honey, vinegar, and ginger.
4. In a large wok or nonstick skillet, heat the oil over med-high heat.
5. Add the chicken with its juices to the pan; stirfry for 2 minutes, until the chicken starts to brown.
6. Add the bell peppers , scallions, and red pepper flakes; cook, stirring, for 2 more minutes.
7. Add the soy-sherry mixture and the peanuts and cook for 1 minute.
8. Serve it immediately over rice or refrigerate it for up to 2 days or freeze it for up to 3 months.

soy sauce, cornstarch, chicken breasts, sherry wine, honey, red wine vinegar, ground ginger, peanut oil, red bell pepper, scallions, red pepper, peanuts, rice

Taken from www.food.com/recipe/chinese-chicken-with-peanuts-477514 (may not work)