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Kung Pao Chicken

1 lb. boneless, skinless chicken breasts, cubed
2 whole Chinese hot dried red peppers
1/2 cup peanuts
1 tsp fresh ginger, minced
4 scallions, chopped
1/2 green pepper, cubed
1/2 red pepper, cubed

1 1/2 tablespoons cornstarch
1 tablespoon water
1 tablespoon soy sauce

2 tablespoons soy sauce
1 tablespoon sherry or rice wine
1 tablespoon sugar
1 tsp cornstarch
1/2 tsp salt
1 tsp sesame oil
1/2 tsp white vinegar

Mix chicken, cornstarch, water and soy. Marinate for 1/2 hour.
Mix soy, wine, sugar, cornstarch, salt, sesame oil and vinegar,
set aside.

Heat a little oil in wok, stir fry chicken until it is cooked and
turns white, remove and set aside.

Heat a little oil in wok, stir fry red pepper until they turn black.
Add fresh ginger and stir fry for about 10 seconds, stirring
constantly. Add the seasoning sauce, stirring until thick. Add
the cooked chicken, stir until thoroughly heated. Add scallions,
green and red peppers and cook for 1 minute more.

Turn off heat, add peanuts, mix well and serve over white rice.


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