Szechuan Chicken

Directions

1. 1
   With knife held in slanting position, almost parallel to cutting surface, cut each chicken breast half crosswise into 1/2-inch thick slices.
2. 2
   In medium bowl, combine soy sauce, sherry, cornstarch, ginger, sugar, and crushed red pepper; add chicken, tossing to coat.
3. 3
   In wok or large non-stick skillet, heat 1 tablespoon oil over medium-high heat until very hot.
4. 4
   Add green onions and red and green peppers and cook, stirring frequently, until vegetables are tender-crisp, 2 to 3 minutes.
5. 5
   With slotted spoon transfer vegetables to bowl.
6. 6
   Increase heat to high and add remaining 1 tablespoon oil to skillet; heat until very hot.
7. 7
   Add chicken mixture and stir-fry until chicken looses its pink color throughout, 2 to 3 minutes. (I suggest cutting one of the larger pieces to make sure it is cooked through.).
8. 8
   Return vegetables to pan; heat through.
9. 9
   To serve, transfer chicken and vegetables to warm platter and sprinkle with peanuts.