Szechwan Chicken(Kind Of Hot, But Great) - cooking recipe

Ingredients

1 Tbsp. cornstarch
3 Tbsp. soy sauce
2 chicken breasts, cubed
1 Tbsp. dry sherry
2 tsp. sugar
1 tsp. vinegar
1/4 c. peanut oil or vegetable oil
1/2 to 1 tsp. dried red pepper flakes
2 green onions, sliced thinly
1/2 tsp. peeled and minced ginger root
1/2 c. dry roasted peanuts
hot cooked rice

Preparation

Blend cornstarch and 1 tablespoon soy sauce.
Mix chicken; set aside.
Mix remaining 2 tablespoons soy sauce, sherry, sugar and vinegar; set aside.
Heat oil in uncovered wok at 375\u00b0.
When hot, add red pepper flakes.
Stir-fry until black (10 seconds maximum). Add chicken; stir-fry 2 minutes.
Remove chicken with strainer; set aside.
Add onions and ginger root.
Stir-fry 1 minute.
Add chicken; stir-fry 2 minutes.
Add sherry mix; stir-fry 1 minute. Stir in peanuts and serve over hot rice.