Ingredients:

400 g
1 tsp
1 tbsp
1 tbsp
1
1/2 cup
1/2 cup
1
1
1
1 cup
1/2 cup
1 tsp
2 tsp

boneless chicken breast with skin
finely grated ginger
dry sherry
light soy sauce
fresh or dried red chili, sliced
raw peanuts, skinned
cup vegetable oil
medium onion, sliced from top to base
small red capsicum, cut into diamonds
small green capsicum, cut into diamonds
bamboo shoots
chicken stock
chili sauce (optional)
corn flour

Directions:

1. Cut the chicken breast into 2 cm cubes and place in a dish with the ginger, sherry and soy sauce. Mix well and marinate for 30 minutes.

2. Stir-fry the chili and peanuts in hot oil for about 1 minute and remove. Pour off half the oil. Stir-fry the onion, capsicum and bamboo shoots for 1 minute, then remove or push to the side of the pan and stir-fry the chicken for about 2 minutes or until just cooked through.

3. Stir in combined stock, sauce and corn flour. Bring to the boil over high heat, stirring until thickened.

4. Return capsicum mixture and stir in chili and peanuts. Heat through briefly.

Notes: Make this dish also with large prawns, diced pork, or cubes of bean curd previously fried in oil to crisp the surface.