12 oz chicken breasts, bnls, sknls
1 red chile; dried
1 1/2 Tbs peanut oil
1/3 cup peanuts; raw, shelled
2 Tbs water
2 Tbs dry sherry
1 Tbs soy sauce
1 Tbs chili bean sauce
1 tsp Splenda, granular; subbed for sugar
2 clove (3 g) garlic; minced
2 lg scallions; chopped
1 tsp ginger root; grated
2 tsp cider vinegar; or rice vinegar
1 tsp sesame oil


Dice the chicken into 1 inch cubes. Heat the oil in a wok or skillet and add the chili. Add the chicken and peanuts and stir fry until the chicken is cooked. Add the remaining ingredients, except the sesame oil and bring to a boil. Cook for a few minutes. Add the sesame oil and serve.