Sauce:

¼ c chicken broth

1 Tbsp rice vinegar

2 Tbsp soy sauce

1 Tbsp sugar

2 tsp sesame oil

Marinade:

3 Tbsp sherry

1½ Tbsp oyster sauce

2 tsp cornstarch

1 lb chicken, cut into 1 inch pieces

6 sm dried red chilies

1 Tbsp garlic, minced

2 Tbsp fresh ginger, minced

2 green onions, cut into 1 in lengths

½ tsp crushed dried red chilies

1½ tsp cornstarch, dissolved in 1 Tbsp water

¼ c peanuts, coarsely chopped

Mix the sauce ingredients in small bowl, set aside.  Combine the marinade ingredients in non metallic bowl.  Submerge chicken, allow to marinate for 20 to 30 minutes.

Preheat wok over high heat, add oil, swirl to coat sides.  Stir fry chilies for 30 seconds.  Add chicken and cook two minutes.  Stir in garlic, ginger, green onions, and crushed chilies.  Cook for one minute.  Pour in sauce and cook for 1 minute.  Pour cornstarch mixture slowly into wok.  Cook until sauce bubbles and thickens.  Serve garnished with peanuts.