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: mix together wine vinegar, soy sauce and sugar. set aside. make sure all other ingredients are set out and ready to go (i.e., onions and garlic are chopped, spices are close at hand) because once you start cooking, this recipe moves fast! cut chicken into bite-sized pieces and coat with cornstarch. stir fry chicken in hot oil for 5-7 minutes, until cooked. remove from pan and turn heat to medium. add onions, garlic, red pepper, and ginger to hot pan and stir fry for 15 seconds. give wine vinegar mixture a quick stir and pour into hot pan. combine well with spices. return chicken to pan and add peanuts, stirring well to coat all with sauce. i usually serve over white rice.