Hot Spicy Chicken

• 2 green onions, chopped
• 5 tsp. soy sauce
• 5 tsp. dry sherry
• 3 1/2 tsp. cornstarch
• 1/4 tsp. salt
• 3 to 4 chicken breasts, diced
• 1 Tbsp. red wine vinegar
• 2 Tbsp. chicken broth or water
• 1 1/2 tsp. sugar
• 3 Tbsp. vegetable or olive oil
• 1/3 c. salted peanuts
• 1 1/2 tsp. minced, fresh ginger
• 6 to 8 small hot chili peppers

1. Mix 2 teaspoons soy sauce, sherry, cornstarch and salt. Marinate chicken at least 1 hour, the longer, the better.
2. Mix remaining soy sauce, sherry, vinegar, chicken broth, sugar and cornstarch; set aside.
3. Heat 1 tablespoon of oil in wok.
4. Cook peanuts until browned; set aside.
5. Add 2 tablespoons of oil to wok and heat.
6. Cook chili peppers until charred on medium heat. Increase heat to high and cook chicken for 2 minutes.
7. Add onions, peanuts and cornstarch mixture.
8. Cook until sauce boils and thickens.

green onions, soy sauce, sherry, cornstarch, salt, chicken breasts, red wine vinegar, chicken broth, sugar, vegetable, peanuts, fresh ginger, hot chili peppers

Taken from www.cookbooks.com/Recipe-Details.aspx?id=309625 (may not work)