Instructions: Heat a wok over high heat. Add the peanut oil and chilies and stir-fry for a few seconds (you may remove the chilies when they turn black, or leave them in).

Next add the chicken and peanuts, and stir-fry for 1 minute. Remove the chicken, peanuts and chilies from the wok and drain in a colander.

Put chicken broth, rice wine, soy sauce, sugar, garlic, green onions, ginger, vinegar and salt into the wok. Bring to a boil and then turn the heat down.

Return the chicken, peanuts and chilies to the wok and cook for about 3 to 4 minutes in the sauce, mixing well. Finally, add the sesame oil. Give the mixture a good stir and remove the chilies, if you prefer; serve immediately.

Note: Wear gloves when handling fresh or dried chilies; the oils can cause a burning sensation on your skin.

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