1 1/2 Pounds Frying Chicken — Skinless
4 Tablespoons Soy Sauce
3 Tablespoons Rice Wine Vinegar — Or Sherry
3 Tablespoons Grated Ginger Root
6 Cloves Garlic — Smashed And Chopped
2 Tablespoons Sesame Oil
4 Tablespoons Peanut Oil
1 Cup Chopped Red Bell Pepper
1 Cup Chopped Onion
2 Cups Rice — Uncooked
4 Scallions — Chopped
1/2 Cup Waterchestnuts — Chopped
3 1/2 Cups Boiling Water
15 Snow Peas — in 1″ pieces
Cut chicken into 14 pieces. Marinate overnight in soy sauce, wine, garlic, ginger and sesame oil. Heat the peanut oil in a large deep skillet, add the chicken (reserve the marinade), and brown well on allsides. Add the peppers and onions. Cook over low heat for 10 minutes, stirring frequently. Add the rice and cook 5 minutes. Add the water and left over marinade. Cover and cook until the liquid is absorbed. Turn mixture over from top to bottom. Add the scallions, snow peas, and waterchestnuts and soy sauce to taste. Recover and cook 5 minutes.