1 1/3 pounds boneless skinless chicken breasts (abt 4) -- cut 1/2" pieces
5 tablespoons soy sauce
2 tablespoons sherry
1 tablespoon cornstarch -- plus
2 teaspoons cornstarch
2 teaspoons sugar
2 tablespoons white wine vinegar or rice vinegar
2 teaspoons Asian sesame oil
1/3 cup water
2 tablespoons cooking oil
1/2 cup peanuts
4 scallions, white bulbs and green tops -- cut separately
into 1/2" pieces
1/4 teaspoon dried red pepper flakes

In a medium bowl, toss the chicken with 1 tablespoon of the soy sauce, 1 tablespoon of the sherry, and the 1 tablespoon cornstarch.

In a small bowl, combine the sugar, vinegar, sesame oil, water, and the remaining 4 tablespoons of soy sauce, 1 tablespoon of sherry, and 2 teaspoons cornstarch.

In a wok or large frying pan, heat 1 tablespoon of the oil over moderately-high heat. Add the peanuts and stir-fry until light brown, about 30 seconds. Remove from the pan.

Heat the remaining 1 tablespoon oil. Add the white part of the scallions and the red-pepper flakes to the pan and cook, stirring, for 30 seconds. Add the chicken with its marinade and cook, stirring, until almost done, 1 to 2 minutes. Add the soy-sauce mixture and the scallion tops and simmer until the chicken is just done, about 1 minute longer. Stir in the peanuts.

Variation: For Cashew Chicken, substitute the same amount of cashews for the peanuts.

This recipe yields 4 servings.

Comments: Quick Asian stir-fries make especially satisfying weeknight dinners. Kung pao is traditionally a seriously spicy dish, but we've given ours a moderate level of heat; feel free to adjust the quantity of red-pepper flakes to suit your taste. Serve with steamed rice.

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