|Whole chicken breasts||2 Large, skinned, boned, and each cut in half|
|Soy sauce||2 Tablespoon|
|Dry sherry||2 Tablespoon|
|Ground ginger||1⁄4 Teaspoon|
|Crushed red pepper||1⁄4 Teaspoon|
|Green peppers||2 Medium|
|Dry roasted peanuts||1⁄2 Cup (8 tbs) (Salad Oil)|
1. With knife held in slanting position, almost parallel to the cutting surface, slice each breast half across width into 1/8 inch-thick slices. In medium-sized bowl, mix chicken and next 6 ingredients; set aside.
2. Cut green onions crosswise into 2-inch pieces; cut green peppers into bite-sized pieces. In 12-inch skillet or wok over medium-high heat, in 2 tablespoons hot salad oil, cook green onions and peppers, stirring quickly and frequently, until vegetables are tender-crisp, about
2 minutes. With slotted spoon, remove vegetables to small bowl.
3. In same skillet or wok over medium heat, in 3 more tablespoons hot salad oil, cook peanuts until lightly browned, stirring frequently. With slotted spoon, remove peanuts to bowl with vegetables.
4. In salad oil remaining in skillet or wok over high heat, cook chicken mixture, stirring quickly and constantly, until chicken is tender, about 2 to 3 minutes. Return vegetables with any juices and peanuts to skillet; heat through