(A spicy Szechuan dish made with diced chicken, peanuts and chili peppers)

Serves 4 - 6

Ingredients:

1 chicken (about 2 lbs) or 1 lb of chicken breasts
8 dried red chili peppers
1/2 cup skinless roasted peanuts (unsalted)
1 slice ginger
1 garlic clove, peeled and sliced

1 1/2 tablespoons cornstarch
1 1/2 tablespoons cold water
1 tablespoon soy sauce

Sauce
2 tablespoons dark soy sauce
1 tablespoon dry sherry
1 tablespoon sugar
1 teaspoon cornstarch
1/2 teaspoon salt
1 teaspoon sesame oil

2 - 4 cups oil for deep-frying
3 1/2 tablespoons oil for stir-frying

Remove all the bones from the chicken and cut into 1-inch cubes. Add the soy sauce, cornstarch and water,� Marinate the chicken for 30 minutes.� While the chicken is marinating, prepare the vegetables. Peel and slice the ginger, and remove the tips and the seeds of the dry red peppers.� Cut into 1-inch chunks.�

Mix the sauce ingredients and set aside.�

Heat wok and add 1 - 1 1/2 tablespoons oil. Stir-fry the peanuts until they turn golden, remove and set aside to cool.

Heat wok and add oil for deep-frying. Carefully slide the chicken into the wok, and deep-fry the chicken for about 1 minute. Remove the chicken and drain off the oil.� Heat 2 tablespoons of oil in wok. Add the dry red peppers and stir-fry until they turn dark. Add the ginger and chicken, stir-frying rapidly. Give the sauce a quick re-stir and add to the wok. Stir until the sauce is thickened and mix together with other ingredients. Add the peanuts and mix just before serving.��