Szechuan Chicken

2 chicken breast halves, boned and skinned (or other meat--see above)
1/2 to 1 Tablespoon red pepper flakes
3 Tablespoons soy sauce (we use low-salt soy sauce)
1 Tablespoon dry sherry
1 Tablespooon cornstarch
2 teaspoons sugar
1 teaspoon vinegar (we usually use rice or rice wine vinegar, but cider
vinegar also works)
1 teaspoon minced ginger
1 clove minced garlic (optional, but we always use it)
2 or 3 green onions, chopped

Mix sugar, vinegar, dry sherry, and 2 Tablespoons soy sauce. In another bowl,
mix 1 Tablespoon soy sauce and the cornstarch. Cut meat into 1/2 to 1-inch
pieces and mix with the soy sauce/cornstarch mixture.

Heat wok and add about 2 Tablespoons oil. Add red pepper flakes and cook for
about 10 or so seconds, add meat and stir-fry for about 1 minute, then remove.
Stir-fry ginger, green onions, and garlic in remaining oil for about 1
minute, then return the meat and add the sugar/vinegar/sherry/soy sauce
solution. Stir-fry for about 1 minute. Serve over hot rice.