In a small bowl, combine sauce ingredients; set aside. In a medium bowl, combine cornstarch, soy sauce and sherry; mix well. Add chicken; toss gently to coat. Set aside. In a large nonstick skillet or wok, heat 2 tablespoons oil. Add the chilies and peanuts; stir-fry until peanuts start to brown. Remove peanut mixture from skillet; set aside. Heat 2 tablespoons oil in same skillet. Add chicken mixture; stir-fry until chicken is no longer pink in center. Remove chicken from skillet; set aside. Heat remaining 2 tablespoons oil in same skillet. Add water chestnuts, bell pepper, bamboo shoots, garlic and ginger; stir-fry 1 minute. Stir sauce; add to vegetables. Cook, stirring constantly, until sauce is thick and bubbly. Return chicken, chilies and peanuts to skillet. Add green onions; heat thoroughly, stirring occasionally.

From:Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
Posted By:Glen G. Hosey
Post Date: Mon, 10 Jun 1996