Kung Pao Chicken

poultry

1 each chicken breast
2 teaspoon dry sherry
1 tablespoon vegetable oil
3 tablespoon soy sauce
2 tablespoon red rice vinegar
1/2 teaspoon cornstarch paste
8 each water chestnuts, in 1/4s
2 each green onions (white part)
1/4 teaspoon sesame oil
1/4 cup roasted peanuts
2 teaspoon soy sauce
1 teaspoon cornstarch
1 single vegetable oil for blanching
1 tablespoon dry sherry
1 teaspoon sugar
10 each dried chili pods
1/4 cup bamboo shoots, diced
1 each garlic clove, minced
1 teaspoon hot chili oil
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