CUT chicken breasts into /8-inch stripsIn medium bowl, MIX chicken, soy sauce, sherry, cornstarch, sugar, ginger, red pepper and garlic; SET asideIn skillet over medium-high heat, in 1 table spoon hot salad oil, COOK green onions and pappers, STIRRING quickly and frequently, until vegetables are tender-crisp, about 2 minutesWith slotted spoon, REMOVE vegetables to small bowlIn same skillet over medium heat, in 2 more tablespoons of vegetable oil, COOK peanuts until lightly browned, STIRRING frequentlyWith slotted spoon, REMOVE peanuts to bowl with vegetablesADD chicken mixture to skillet, and COOK, STIRRING quickly and constantly, until chicken just loses its pink color, about 2 or 3 minutesRETURN vegetables with any juices in bowl and peanuts to skillet; heat throughSERVE over rice.