Instructions: Cut the chicken into 2cm cubes and place in a dish with the ginger sherry and soy sauce.

Mix well and marinate for 30 minutes.

Fry the chilli and peanuts in hot oil for about 1 minute and remove.

Pour of half of the oil.

Stir fry the onion and capsicum for 1 minute then remove it or push it to the side of the pan and stir fry the chicken for about 2 minutes until it is just cooleed through.

Add bamboo shoots and combined chicken stock sauce and cornflour.

Bring to the boil over high heat stirring until thickened.

Return capiscum and onion and stir in chilli and peanuts.

Heat through briefly.

Serres 4

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