Kung Pao Chicken

1. Mix the chicken with cornstarch, soy sauce, Shaoxing cooking sherry, and sesame oil in a bowl. Cover and place in the refrigerator for 30 minutes.
2. Meanwhile, make the sauce. Combine all of the sauce ingredients in a bowl, mix together and set aside (yes it is that easy!). This is also a good time to start cooking rice to serve with the Kung Pao chicken.
3. Heat 2 tablespoons of cooking oil in a wok, sauté pan, or large frying pan on high heat. When the oil is hot, add the chicken and stir-fry until half-cooked. Remove the chicken from pan and put into a bowl.
4. Heat the remaining tablespoon of cooking oil in the same pan on high heat. Toss in the ginger, garlic, and chili peppers, stirring until the oil is fragrant. Add the chicken, bamboo shoots, sliced red peppers, water chestnuts and peanuts and stir for a few turns. Pour in the sauce and continue to stir-fry until the chicken is coated and cooked. Add black pepper to taste.
5. Serve over hot rice and sprinkle with green onions and extra peanuts.