In a 10-inch skillet or wok, heat the peanut oil until smoking.

Season the chicken lightly with salt and pepper and sear, about 1 minute on each side. Deglaze the pan with the plum wine or sherry and stir in the garlic, ginger and chili flakes. Pour in the stock and reduce by half (sauce will begin to thicken). Add the Asian Rib Sauce, mushrooms, peppers, scallion and nuts, and cook 1 or 2 minutes longer, stirring occasionally, until chicken is done. Stir in the butter and correct seasoning to taste.

Spoon the stir-fried chicken onto a large heated serving platter, arranging all the ingredients evenly throughout. Or divide among 4 heated plates and serve immediately.

This recipe yields 4 servings.

Comments: I dont usually use corn starches to thicken my sauces. Instead, I prefer stock reductions and the addition of a little butter, which gives the sauces a much more delicate and richer consistency.

Wine Recommendation: Look for a big, rich California Chardonnay to accompany this dish. For less expensive wines you might want to consider Estancia, Beringer or Sonoma Cutrer. Or look for one of the new varietals from Pay dOc in France.