Source: Sunrise Chinese Cookbook

Combine

• 1 tablespoon dry sherry
• 1 tablespoon cornstarch
• ½ teaspoon salt
• Dash of white pepper

Add and Stir

• 1½ pounds chicken breast, cut into bite-size pieces

Then pour 1 tablespoon oil over the chicken mixture and stir.

Cooking Sauce

• 2 tablespoons soy sauce
• 1 tablespoon dry sherry
• 1 tablespoon white wine vinegar
• 3 tablespoons chicken broth (or water)
• 2 teaspoons sugar
• 2 teaspoons cornstarch

Cut one package of extra firm bean curd into ½ inch cubes.

Heat a wok to medium and add 1 tablespoon of oil. Add the cut bean curd and stir fry about 5 minutes. Set aside. Add another tablespoon of oil. Stir-fry 4-6 dry, hot chili peppers and ½ cup salted peanuts. Remove from pan and set aside.

Heat wok to high and add 2 tablespoons oil. Stir in 1 teaspoon each of chopped garlic and ginger. Immediately add chicken and stir fry until done (approximately 4 minutes).

Mix in peppers, peanuts, and bean curd. Stir in cooking sauce until it thickens. Remove from heat and sprinkle on sliced green onions.

Glenda’s Secrets of Success

1. CUT THE CHICKEN INTO SMALL PIECES (for Scott). I usually make at least a double recipe and stir fry the chicken in two or three batches. I like to double the cooking sauce for a saucier dish.

2. The recipe calls for whole red peppers. Instead, I usually cook the peanuts alone, and sprinkle red (cayenne) pepper on the chicken as it cooks.

“There’s FOOD in front of me and I DON’T WANT TO EAT IT. I’ve become everything I hate!” – Homer Simpson