THIS DISH REQUIRES MARINATING WHICH TAKES TIME...SO PLAN ACCORDINGLY!

1. Chop the chicken into 1-2 inch pieces

2. Mix the marinade ingredients (1/3 of the total soy sauce, water and cornstarch). Mix the cornstarch and water first, remembering to dissolve the cornstarch completely before adding soy sauce. Never mix cornstarch into hot liquids!

3. Marinate the chicken in the fridge for 30 minutes

4. Mince the garlic and ginger and mix them in a small bowl.

5. Rinse and dice the green onions; set aside. Cut off both ends of the chilis and empty them of almost all seeds; the seeds make it spicy, so leave as many as you dare!

6. Mix the cooking sherry and the remaining 2/3 of the total amount of the cornstarch; dissolve the cornstarch completely. Then add the sugar, sesame oil, and remaining 2/3 soy sauce. Mix and set aside

7. In a small frying pan, add oil then add peanuts. Heat over medium, stirring occasionally till they darken to a dark brown. Drain and put in a bowl

8. Add some oil and stir fry the marinated chicken (pour in the marinade too) until well done. Set the chicken aside, making sure to save the oil/chicken juice/marinade in the frying pan.

9. Cook the red peppers, ginger, and garlic in the same frying pan as the chicken until the pepers darken, stirring relatively frequently. Make sure there is enough fluid in the pan, but not enough to make the peppers float.

10. Add back the chicken and add the sherry marinade. Set to medium high heat and allow the sauce to boil. Stir--the sauce should thicken slightly.

11. Add the water chestnuts, green onions. Stir and serve over steamed rice. Enjoy :) Caution: product may be spicy. This recipe contains peanuts.