Szechuan Chicken

• 1 lb skinless chicken breast half
• 2 tablespoons soy sauce
• 2 tablespoons dry sherry
• 2 teaspoons cornstarch
• 2 teaspoons grated peeled fresh ginger
• 1/4 teaspoon sugar
• 1/4 teaspoon crushed red pepper flakes
• 2 tablespoons vegetable oil
• 6 green onions, cut into 2-inch pieces
• 1 green pepper, cut into 1/2-inch pieces
• 1 red pepper, cut into 1/2-inch pieces
• 1/4 cup dry-roasted unsalted peanuts

1. With knife held in slanting position, almost parallel to cutting surface, cut each chicken breast half crosswise into 1/2-inch thick slices.
2. In medium bowl, combine soy sauce, sherry, cornstarch, ginger, sugar, and crushed red pepper; add chicken, tossing to coat.
3. In wok or large non-stick skillet, heat 1 tablespoon oil over medium-high heat until very hot.
4. Add green onions and red and green peppers and cook, stirring frequently, until vegetables are tender-crisp, 2 to 3 minutes.
5. With slotted spoon transfer vegetables to bowl.
6. Increase heat to high and add remaining 1 tablespoon oil to skillet; heat until very hot.
7. Add chicken mixture and stir-fry until chicken looses its pink color throughout, 2 to 3 minutes. (I suggest cutting one of the larger pieces to make sure it is cooked through.).
8. Return vegetables to pan; heat through.
9. To serve, transfer chicken and vegetables to warm platter and sprinkle with peanuts.

chicken, soy sauce, sherry, cornstarch, fresh ginger, sugar, red pepper, vegetable oil, green onions, green pepper, red pepper, peanuts

Taken from www.food.com/recipe/szechuan-chicken-23340 (may not work)