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: toss cubed chicken w/ 3t cornstarch, egg, and 1/2 t salt. let rest for 30 minutes. in a wok heat oil and fry chicken till brown (do it w/ pretty hot oil because the longer it takes to cook the tougher the chicken. drain chicken on paper towels and remove oil from pan. in a bowl put 1 t sesame oil, vinegar, 3 t water, 1/2 t salt, 2 t cornstarch, soy sauce, and whisk for 30 seconds. add garlic, ginger, bell peppers, and scallions for 30 seconds more. add hot peppers and whisk 10 seconds. add sauce to wok and stir till thickens and starts to clear. add chicken and cook for 3 minutes, add peanuts, mix well and drizzle w/sesame oil.