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12 ounces chicken breast meat
4 tbsp. peanut or corn oil
2 dried red chilies, seeded and cut into pieces (may use just 1 chilie if desired)
2 cloves garlic, peeled and diagonally sliced
4 to 6 thin slices fresh ginger root
1 tbsp. dry sherry
3 green onions, cut into small rounds
2 ounces roasted peanuts
1/3 tsp salt
2 tsp thin soy sauce
2 tsp sherry
1 tsp cornstarch
1 tbsp egg white, slightly beaten
1 tbsp thick soy sauce
1 or 2 tbsp chili sauce with garlic
2 tsp white wine vinegar
2 tsp sugar
1 1/2 tsp cornstarch
6 tbsp chicken stock or water

Cut chicken into thin strips. Cuts easier when chicken is slightly frozen. Cut into cubes about 1/2 inch square. Put into a medium bowl. Prepare the marinade. Add to chicken, mix well and let marinade for 15-30 minutes. Prepare the sauce.
Heat a wok over high heat until smoke rises. Add the oil and swirl it around. Add the dried chili, stir, then add the garlic and ginger and stir to release their aroma. Add the chicken. Sliding the wok scoop to the bottom of the wok, turn and toss for about a minute. Splash in the sherry around the side of the wok, stirring and tossing continuously. Add the scallions and continue to stir for another 30 to 45 seconds. Add the well-stirred sauce to the wok. Continue to stir while it thickens.
Add the peanuts, stir to mix for a few times, then transfer to a warm serving plate. Serve with steamed rice.

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