chicken with hot peppers

3 tablespoons soy sauce
1 tablespoon cornstarch
2 large chicken breasts, boned, skinned, and cut into 1/2 inch cubes
1 tablespoon sherry
2 teaspoons sugar
1 teaspoon white vinegar
1/4 cup peanut oil
1 teaspoon crushed red pepper
1/3 cup sliced scallions
1/2 teaspoon ground ginger
1/2 cup cocktail peanuts
Blend 1 tablespoon soy sauce and cornstarch in bowl. Mix in chicken. Set aside. Combine remaining 2 tablespoons soy sauce, sherry, sugar and vinegar. Set aside. Heat oil in wok or large skillet over high heat. Add red pepper; cook until pepper turns black. Add chicken and stir fry two minutes. Remove and set aside. Stir-fry scallions and ginger 1 minute. Return chicken to wok and cook 2 minutes, stirring constantly. Add soy mixture; cook 1 minute longer, stirring constantly. Mix in peanuts. If desired, serve with hot cooked rice.

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