Princess Chicken - cooking recipe

Ingredients

2 lb. boneless, skinless chicken
1 can sliced water chestnuts, drained
1/2 c. soy sauce
1/2 c. dry sherry or white wine
3/4 c. water
8 tsp. cornstarch
1 1/2 Tbsp. peanut oil
1 tsp. red pepper flakes
4 tsp. sugar
4 tsp. sesame oil
4 tsp. rice wine vinegar
4 tsp. water
4 tsp. cornstarch
2 c. vegetables in bite-size pieces (broccoli, carrots, celery, bell pepper, pea pods)

Preparation

Cut chicken into bite-size pieces.
Mix 1/4 cup soy sauce, 1/4 cup sherry, 3/4 cup water and 8 teaspoons cornstarch together. Toss over chicken and let marinate 20 minutes.
Mix remaining soy sauce, sherry, sugar, sesame oil, rice vinegar, 1 tablespoon water and cornstarch.
Heat peanut oil in a wok or skillet.
Stir-fry red pepper flakes for 1 or 2 minutes (depending on desired hotness). Add chicken and marinade and stir-fry until chicken changes color. Add remaining mixture, water chestnuts and vegetables and stir-fry until sauce thickens and vegetables are desired tenderness and chicken is cooked.
Serve over rice.