Recipe: Peanut Chicken Stir-Fry

`INGREDIENTS:`
2 tablespoons cornstarch, divided	3 tablespoons soy sauce, divided	1 tablespoon dry sherry
1 teaspoon minced garlic, divided	1/2 pound boneless, skinless chicken breast, cut into thin strips	1/4 cup creamy peanut butter
2 teaspoons vinegar	1/2 teaspoon sugar	2/3 cup water
2 tablespoons vegetable oil, divided	1 bunch green onions and tops, cut into 1-inch lengths	1 red bell pepper, cut into thin strips
3/4 pound fresh bean sprouts	hot cooked fine egg noodles	2 tablespoons chopped unsalted roasted peanuts

`1`	Combine 1 tablespoon each cornstarch, soy sauce and sherry with 1/2 teaspoon garlic in medium bowl; stir in chicken. Let stand 10 minutes. Meanwhile, combine remaining 1 tablespoon cornstarch, 2 tablespoons soy sauce, peanut butter, vinegar and sugar in small bowl; slowly blend in water and set aside. Heat 1 tablespoon oil in hot wok or large skillet over high heat. Add chicken and stir-fry 2 minutes; remove. Heat remaining 1 tablespoon oil in same pan. Add green onions, bell pepper and remaining 1/2 teaspoon garlic; stir-fry 2 minutes. Add bean sprouts; stir-fry 1 minute longer. Add chicken and peanut butter sauce mixture; cook and stir until sauce boils and thickens. Arrange over noodles and sprinkle peanuts over chicken and vegetables. Serve immediately.