Simple Szechwan Chicken

Directions

1. 1
   Slice each breast into thin 1/8-inch-thick slices.
2. 2
   In medium-size bowl, mix chicken, soy sauce, sherry, cornstarch, sugar, ginger and crush red pepper; set aside.
3. 3
   Cut green onions crosswise into 2 inch pieces; cut green peppers into bite-size pieces.
4. 4
   In skillet or wok over medium-high heat, in 2 tablespoons hot salad (or canola) oil, cook green onions and peppers, stirring quickly and frequently, until vegetables are tender-crisp, about 2 minutes.
5. 5
   With slotted spoon, remove vegetables to a bowl.
6. 6
   In same skillet or wok over medium heat cook peanuts, cashews or almonds until slightly browned, stirring frequently.
7. 7
   With slotted spoon, remove peanuts to bowl with vegetables.
8. 8
   Cook Chicken mixture in skillet or wok, stirring quickly and constantly, until chicken is tender, about 2 to 3 minutes.
9. 9
   Return vegetables with any juices and nuts to skillet; heat through.
10. 10
    Serve over rice.