Stir-fried Chicken with Chilies and Peanuts

2 ts Soy sauce
1 1/2 ts Corn starch
1 Clove garlic, minced
1 Piece fresh ginger, minced (1/2-inch long)
2 Whole chicken breasts, boned, skinned, halved, and diced
1/4 c Peanut oil
1 c Skinless raw peanuts
4 Dried red chilies
8 Dried Japanese mushrooms
1 bn Green onions, sliced
1 ts Rice wine vinegar
1/2 ts Sugar
1 ts Oriental sesame oil
Freshly steamed rice

Combine soy sauce, corn starch, garlic, and ginger in a medium bowl; mix well. Add diced chicken, tossing to coat evenly. Let stand at room temperature for 15 minutes. Soak dried mushrooms in hot water for 15 minutes; drain well and thinly slice. Heat oil in wok over high heat. Add peanuts; stir-fry until golden brown. Remove peanuts with slotted spoon and set aside. Add chilies and stir-fry until browned; remove with slotted spoon and set aside. Add chicken, with marinade, and stir-fry for 2 minutes. Blend in mushrooms, onion, vinegar, and sugar; stir-fry for 1 minute. Return peanuts and chilies to wok, blending well. Add sesame oil and continue cooking for 1 minute. Serve immediately over freshly steamed rice.

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