Stir-Fried Chicken - cooking recipe

Ingredients

1 Tbsp. red wine (dry sherry also)
2 Tbsp. cornstarch
1 lb. boneless chicken (I use thighs; cut in 1/4 to 1/2-inch cubes)
1/3 c. soy sauce
1/2 c. water
4 tsp. oil
2 (1/2-inch) slices fresh ginger root or ground ginger
2 green peppers, cut up
12 green onions or scallions (regular onion okay), cut up
1/4 tsp. crushed dried red pepper
1/2 c. unsalted roasted peanuts
carrots, broccoli, mushrooms and snow peas (optional)

Preparation

In medium bowl mix wine with 1 tablespoon cornstarch.
Add chicken and stir to coat.
Refrigerate 20 minutes to 4 hours.
Mix soy sauce, water and 1 tablespoon cornstarch.
In wok or large heavy skillet heat 2 teaspoons oil over high heat.
Add ginger and cook 15 seconds, stirring constantly.
Add green pepper and onion and stir fry 2 minutes.
Transfer to a bowl.
Add remaining 2 teaspoons oil to skillet; when hot add chicken and red peppers. Stir fry 2 to 3 minutes until chicken loses its pink color and turns white.
Add peanuts, cooked veggies and soy sauce mixture. Bring to a full rolling boil.
Serve immediately over rice.