Rose'S Hot Chicken

• 3 Tbsp. soy sauce
• 1 Tbsp. cornstarch
• 2 large chicken breasts, boned, skinned and cut into 1/2-inch cubes
• 1 Tbsp. sherry
• 2 tsp. sugar
• 1 tsp. white vinegar
• 1/4 c. Planters peanut oil
• 1 tsp. crushed red pepper
• 1/3 c. sliced scallions
• 1/2 tsp. ground ginger

1. Blend 1 tablespoon soy sauce and cornstarch in a bowl; mix in chicken and set aside.
2. Combine remaining 2 tablespoons soy sauce sherry, sugar and white vinegar; set aside.
3. Heat Planters peanut oil in wok or large skillet over high heat.
4. Add red pepper, cook until pepper turns black; add chicken and stir-fry 2 minutes. Remove and set aside.
5. Stir-fry scallions and ginger for 1 minute. Return chicken to wok and cook 2 minutes, stirring constantly. Add soy mixture; cook 1 minute longer, stirring constantly.
6. Serve over hot rice (use Uncle Ben's converted rice).

soy sauce, cornstarch, chicken breasts, sherry, sugar, white vinegar, planters peanut oil, red pepper, scallions, ground ginger

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1006301 (may not work)