3-T Soy sauce
2-Chicken breast boned and cubed
1-T Saki or Sherry
1-t white wine vinegar
1/4 cup peanut oil
1/2 crushed Chinese Red Pepper (more to taste)
2 scallions shredded
1/2 cup unsalted peanuts
2- t minced ginger root
1. Blend Cornstarch and 1T of soy sauce with cubed chicken
2. Combine 2T soy sauce, saki, sugar and vinegar and set aside.
3. Heat oil, cook both peppers, then scallions and ginger root. Cook chicken next till browned. Add soy mixture heat thoroughly.
4. Add peanuts right before serving