Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: rinse chicken and pat dry. cut into 3/4 inch pieces. in a medium bowl, stir together chicken, sherry and 1 teaspoon cornstarch. let stand for 15 minutes. for sauce, in a small bowl, stir together water, soy sauce, 4 teaspoons cornstarch, sugar, vinegar and hot pepper sauce. set aside. pour cooking oil into a wok or large skillet and heat over medium-high heat. stir-fry garlic and ginger root for 15 seconds. add chicken mixture; stir fry for 3 to 4 minutes or until meat is no longer pink inside. push chicken from center of wok. stir sauce and add to center of wok. cook and stir until thick and bubbly. add green onions and peanuts and stir to coat with sauce. cook and stir 1 to 2 minutes more or until heated through. serve over hot rice.

Target recipe: combine chichen and 2 tablespoons of the soy sauce. chill 30 minutes. in small bowl, combine remaining 2 tablespoons soy sauce, lemon juice, sugar, cornstarch, crushed red pepper, and water. in wok or large skillet, heat canola oil over medium-high heat. add reserved chicken mixture and garlic and stir-fry 3-4 minutes or until brown. add bell pepper and onion and stir-fry 3 minutes. add cornstarch mixture. cook, stirring frequently, until slightly thickened. add peanuts and toss. serve over rice.