Instructions:

Yield: 4

1 pound chicken breast
1 tbsp. Chinese rice wine or Sherry
2 tbsp. cornstarch

4 tbsp. peanut oil
8 pieces red pepper, dry
1 tsp. ginger, chopped
2 tbsp. light soy sauce
1 tbsp. rice wine or dry Sherry
1/2 tbsp. Chinese Black Vinegar or Balsamic
1 tbsp. sugar
1 tsp. cornstarch
1/2 tsp. salt
1 tsp. sesame oil
1/2 cup peanuts, without skins, roasted

1/4 cup scallions, sliced very thin

Procedure:
Cut chicken into 1-inch cubes. Add soy sauce and cornstarch to chicken cubes, stir, and marinate for a half hour.

Sauce mixture: Combine light soy sauce, wine, black vinegar, sugar, cornstarch, salt and sesame oil.

Heat 4 tablespoons oil to fry dry red pepper until you smell them and they beging to toast. Add ginger and chicken cubes; stir quickly. Next add sauce mixture to chicken, stirring until thickened and heated thoroughly.

Add the peanuts; mix well just before serving and top with sliced scallions.