1 large boneless chicken breast, diced
1 teaspoon cornstarch
1 Tablespoon water
1 large egg white
1 leek stalk
1 medium green pepper
1 garlic clove
2 slices fresh ginger root
3 Tablespoons soy sauce
1 Tablespoon cooking sherry
1/2 teaspoon salt (omit if desired)
1/2 teaspoon sugar
4 Tablespoons oil, divided
1/2 cup unsalted roasted peanuts
1 teaspoon hot Chinese chili paste (or more to suit your personal tastes)
Combine cornstarch, water and eggwhite.
Add to chicken and toss to coat.
Cut leek and pepper into 1/2 inch sections.
Mince garlic and ginger root.
Combine soy sauce, sherry, salt and sugar.
Heat 2 Tablespoons oil.
Stir-fry chicken until it loses its pinkness (about 2 minutes).
Remove from pan.
Heat remaining oil, add garlic, ginger root, leek and green pepper.
Stir-fry to brown lightly (about 1-2 minutes).
Return chicken to pan and stir-fry 1 minute more.
Stir in soy-sherry mixture to heat thoroughly and blend flavors.
Quickly stir in roasted peanuts.
Serve at once.
A variation is to omit the chili paste and add 2 or 3 chili peppers, cut in half, lengthwise, and add with the garlic, etc.
Also, I have used Planter's peanuts out of the can, not necessarily roasted.