1 1/2 lbs chicken breasts diced
1-2 cloves crushed garlic
1 large onion diced
2 sticks of celery sliced
4-6 (or more if you like it spicy) whole hot dry chili pepppers
1 Tbsp of oil
1 Tbsp of cooking sherry
1 Tbsp of cornstarch
1/2 tsp salt
1/8 tsp pepper
1/2 cup almonds or peanuts


2 Tbsp soya sauce
1 tsp wine vinegar
1 tsp cooking sherry
3 Tbsp ckicken broth or water
2 tsp sugar
2 tsp cornstarch


  1. Dice chicken, onion and celery
  2. Combine chicken with cooking sherry, cornstarch, salt and pepper and 1 Tbsp of oil and le stand
  3. Heat oil in pan and add small dry hot chili peppers, stir 1-2 minutes until the peppers begin to blacken and remove them
  4. Stirfry chicken for 1-2 minutes. Add garlic, onion and celery and cook for 7-10 minutes
  5. Add sauce and stir until thickened, incorporate nuts