Kung Pao Chicken

12 ounces chicken
4 Tablespoons oil
3 dried red chilies
2 cloves garlic, sliced diagonally
6 slices ginger
1 Tablespoon Sherry
3 scallions
2 ounces roasted peanuts

Marinade
1/3 teaspoon of salt
2 teaspoon soy sauce
2 teaspoon Sherry
1 teaspoon corn starch

Cooking Sauce
1 Tablespoon soy sauce
1 or 2 Tablespoons chili sauce
(or 1 Tablespoon chili sauce and black bean sauce)
2 teaspoon white wine vinegar
1 1/2 teaspoon corn starch
2 teaspoon sugar
6 Tablespoon stock



Cut chicken into 1-inch cubes. Mix marinade and pour over chicken pieces. Let marinate for 30 minutes. Heat wok over high heat and add oil. Add chilies, garlic and ginger and toss for 30 seconds. Add chicken and stir-fry for 3 to 5 minutes. Toss in sherry and stir-fry 1 minute. Add scallions and toss 30 seconds. Add cooking sauce and stir-fry for 1 minute or until thickened. Add peanuts and toss. Serve immediately. Beef or Pork can be substituted for the chicken.