Hot Szechwan Chicken

4 chicken breasts

2 tablespoons light soy sauce

1 tablespoon dry sherry

2 tablespoons cornstarch

6 dried red peppers

Sauce

2 tablespoons sherry

2 tablespoons dark soy sauce

2 teaspoons brown sugar

1 tablespoon sesame oil

1 teaspoon Worcestershire sauce

1 tablespoon water

1 tablespoon cornstarch

3 tablespoons peanut oil

Debone the chicken breasts and cut into small pieces.  Marinate them in the soy sauce, sherry and cornstarch.  Remove seeds from red peppers, cut into small pieces.

Combine the sauce ingredients and set aside.

Place the peanut oil in a hot wok.  Add the pepper pieces and cook for 15 seconds.  Add the chicken, marinade and all, and cook over high heat, stirring constantly for 10 minutes.  Add the sauce mixture and cook until it thickens.  Top with green onions and chopped toasted peanuts.