Gong Bao Ji Ding (Kung Pao Chicken)

Marinating sauce:

1 tbsp. soy sauce

1 tbsp. rice wine or sherry

¾ to 1 tsp. grated fresh ginger root

1½ tbsp. cornstarch

1 lb. tender chicken breast meat, tendons removed, cut in ½-in. cubes

Seasoning sauce:

2 tbsp. soy sauce

1 tbsp. rice wine or sherry

1 tbsp. cider vinegar

1 tbsp. sugar

½ tsp. salt

1 tsp. sesame oil

2 tsp. cornstarch

Other ingredients:

½ c. corn oil

½ c. raw peanuts, skinned

6 to 8 dried red peppers

1 c. red or green bell peppers, chopped in 1-inch cubes, optional

2 to 3 green onions, chopped, with 1 tbsp. reserved for garnish

In a shallow dish, stir together 1 tablespoon soy sauce, 1 tablespoon rice wine, ginger root and 1½ tablespoons cornstarch. Add chicken and marinate for 30 minutes.

Meanwhile, in a small bowl, stir together the seasoning sauce (2 tablespoons soy sauce, 1 tablespoon rice wine, cider vinegar, sugar, salt, sesame oil and 2 teaspoons cornstarch; set aside.

Place all ingredients and the seasoning sauce within easy reach of the stove.

Put the corn oil in a wok or heavy skillet and heat until almost smoking. Stir-fry peanuts until golden brown, stirring constantly so they don't burn. Remove with slotted spoon to let the oil drain back, and set aside.

Add the dried red peppers to the wok. They will turn black quickly. Next add the chicken and stir-fry over high heat until all the pinkness is gone. Lift chicken and dried peppers out with a slotted spoon, draining oil back to the wok, and set aside.

Place bell peppers in the wok and stir-fry about 1 minute. Return the chicken and dry peppers to the wok, and add the seasoning sauce. Stir until thickened, then add the 2 to 3 chopped 3 green onions. Remove and discard the dried peppers. Remove the chicken and vegetables with a slotted spoon, place on a serving platter and garnish with peanuts and reserved green onions.