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: cut up chicken in 1/2 inch pieces and coat with 2 tsp corn starch an set aside. mix the soy sauce, 4 tbls water and sugar and set aside. mix 1 tbls water and 1 tsp corn starch and set aside. heat up wok with 3 tbls of peanut oil. add chili peppers and cook for 15 seconds. add chicken and stir fry until cooked. drain the oil from the wok. add crushed red pepper flakes, green onions, ginger, peanuts and stir fry. add sherry and rice vinegar and stir fry. add soy sauce mixture and bring to a rolling boil. add cornstarch mixture and stir until it thickens. serve with rice.