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Szechwan Chicken

1 tbsp cornstarch
3 tbsp soy sauce
2 whole chicken breasts, skinned and boned, cut into 1/2-inch cubes
1 tbsp dry sherry
1 tsp sugar
1 tsp vinegar
2 tbsp peanut oil
1/2 to 1 tsp dried red pepper flakes
2 green onions, including tops
1/2 tsp peeled and minced fresh gingeroot
1/2 cup dry roasted peanuts

Blend cornstarch and 1 tablespoon soy sauce.  Mix in chicken and set aside.  Mix 2
tablespoons soy sauce, sherry sugar, vinegar; set aside.  Heat oil in uncovered wok
at 375*.  When hot, add red pepper flakes, stir fry until black, 10 seconds.  Add
chicken, stir fry 2 minutes.  Remove chicken set aside.  Add onions and gingeroot,
stir fry 1 minute.  Add chicken, stir fry 2 minutes.  Add sherry mixture, stir fry
1 minute.  Stir in peanuts.  Serve over hot rice.