Instructions: For marinade, combine 2 tsp. cornstarch, 2 tsp. soy sauce, 2 tsp. sherry and salt in large bowl; mix well. Add chicken and stir to coat well. Let stand
30 minutes.

Combine remaining 1 1/2 tsp. cornstarch, 3 tsp. soy sauce, 3 tsp. sherry, vinegar, chicken broth and sugar in small bowl; mix well. Set aside.

Heat 1 T. oil in wok or large skillet over medium heat. Add peanuts; cook and stir until lightly toasted. Remove peanuts from wok; set aside.

Heat 2 T. oil in wok or large skillet over medium heat. Add chili peppers; stir-fry until peppers just begin to char, about 1 minute.

Increase heat to high. Add chicken mixture; stir-fry 2 minutes. Add ginger; stir-fry until chicken is no longer pink in center, about 1 minute.

Add peanuts and onions; stir fry 1 minute.

Stir cornstarch mixture; add to wok. Cook and stir until sauce boils and thickens. Garnish, if desired.

Makes 3 servings.

NOTES :
*Cut in bite-sized pcs.

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