Instructions: Cut chicken into thin strips; coat with mixture of 1 tablespoon each cornstarch and soy sauce, sherry and 1/2 teaspoon garlic. Let stand 10 minutes.

Meanwhile, combine remaining 1 tablespoon cornstarch and 2 tablespoons soy sauce, peanut butter, vinegar and sugar; slowly blend in 2/3 cup water and set aside.

Heat 1 tablespoon oil in hot wok or large skillet. Add chicken and stir-fry 2 minutes; remove. Heat remaining 1 tablespoon oil in same pan. Add green onions, bell pepper and 1/2 teaspoon remaining garlic; stir-fry 2 minutes. Add bean sprouts; stir-fry 1 minute longer.

Stir in chicken and peanut butter sauce mixture. Cook until sauce boils and thickens, about 1 minute, stirring frequently. Arrange over noodles and sprinkle with peanuts. Serve immediately.

This recipe yields 4 servings.

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