Ingredients

1 lb. chicken breast, boned, cut in 1-inch cubes.
4 Tbsp. soy sauce
1-1/2 Tbsp. cold water
cornstarch
1/4 tsp. garlic salt
4 dried red chilies or more
1 Tbsp. white wine or sherry
1 Tbsp. sugar
1/2 tsp. salt
1 tsp. sesame oil
oil for deep frying
1 tsp. chopped peeled gingerroot
1/2 C. peanuts

Cooking Instructions

Combine chicken, 2 Tbls. soy sauce, cold water, 1-1/2 Tbls. cornstarch and garlic salt in bowl. Stir evenly in one direction and let marinate for 30 minutes. Remove tips and seeds from chilies, then cut in 1-inch pieces. Combine remaining 2 Tbls. soy sauce, wine, sugar, 1 tsp. cornstarch, salt and sesame oil in small bowl. Heat 2 to 3 inches oil in wok to 400. Add chicken and fry for 30 seconds. Remove chicken and drain off all but 2 Tbls. oil. Heat oil and fry chilies until black. Add gingerroot and chicken, stirring and tossing together. Add soy-wine mixture and cook, stirring, just until thickened. Remove from heat and sprinkle with nuts.
 
 
"For the bread of God is that which comes down out of heaven, and gives life to the world." (John 6:33)