What you'll need:     2   pieces boneless, skinless chicken breasts, diced   ½   cup peanuts, peeled, roasted   1   green bell pepper   2   red peppers, coarsely chopped   4   pieces bamboo shoots, diced   2   stalks green onion   5   thin slices ginger   6   tablespoons corn oil   Marinade Sauce:   2   tablespoons rice wine   1   tablespoon cornstarch   ½   teaspoon salt   ¼   teaspoon white pepper powder   Soy Sauce Mixture:   1   teaspoon salt   3   tablespoons soy sauce   2   tablespoons sesame oil   1   tablespoon sugar   ¼   teaspoon white pepper powder   3   tablespoons water

Directions:     1.   In a medium bowl, mix diced chicken with marinade sauce. Let stand 5 minutes.   2.   Cut green onion and green bell lengthwise into 1-inch lengths.    3.   Heat 2 tablespoons oil in pan, stir-fry peanuts over medium heat until light brown. Remove from heat. Drain. Spread on paper towel to dry.    4.   In large pan, heat 2 tablespoons oil to very hot; add chicken, sauté on high heat until no longer pink inside. Remove from heat, set aside.   5.   Heat 2 tablespoons oil in pan to very hot, add green onion, ginger, pepper, bamboo, and green pepper in that order, stir-fry 1 minute.   6.   Add chicken; mix well. Add soy-sauce mixture, stirring, until well mixed. Stir in peanuts. Serve with steamed rice. Make 6 servings.