Marinade
2 teaspoons dry sherry
1 teaspoon sesame oil
1 tablespoon cornstarch
Sauce I increase the sauce by 1 and 1/2
2 tablespoons soy sauce
2 teaspoons sugar
2 tablespoons wine vinegar
Main Ingrediants
2 teaspoons peanut oil
1 lb.boneless, skinless chicken breasts cut into 1 inch pieces
1 to 2 cups snow peas or sugar snap peas
1 can sliced water chestnuts
3 tablespoon green onion
1 green bell pepper, cut in 1 in. pieces (optional)
Bean Sprouts (optional) 1/3 cups unsalted dry roasted peanuts
1/4 to 1 1/2 teaspoon crushed red pepper, or three red hot peppers, seeded
2 cloves garlic, minced
1/4 to 1/2 teaspoon ginger spice or 1 teaspoon fresh shredded ginger root
4 cups hot cooked rice

Combine cornstarch, sesame oil and dry sherry, cover chicken to marinate while you prepare the rest of the ingredients. Heat oil on medium high heat. Add chicken. Stir fry 5 to 7 minutes or until the chicken is no longer pink in the center. If you are using fresh red hot peppers, roast those in the skillet before you add the chicken. Add onions, garlic, water chestnuts, snow peas, red pepper spice if not using the fresh hot peppers, green bell pepper, bean sprouts and ginger to the skillet. Stir fry 15 seconds. Remove from heat. Combine wine vinegar, soy sauce and sugar in a small bowl. Stir well. Add to the skillet. Stir in the nuts. Serve over rice. .