Total Calories: 358
In medium bowl combine pineapple juice (other fruit juice may be used), cornstarch, salt, and pepper. Add chicken stir to coat, then stir in 1 tablespoon oil let stand 15 minutes to marinate. Prepare cooking sauce: in bowl combine soy sauce, white wine (or other) vinegar, chicken broth (or water), sugar, and cornstarch set aside. Heat wok or large frying pan over medium heat. When pan is hot, add 1 tablespoon oil. Add whole dry hot chili peppers (found in spice section of market) and peanuts, stirring until peppers begin to char. Immediately remove peppers and peanuts from pan and set aside. (If peppers become completely black, discard remove peanuts from pan and repeat with new peppers.) Add remaining 2 tablespoons oil to pan increase heat to high. When oil begins to heat, add garlic and ginger. Stir once, then add chicken and stir-fry until chicken becomes opaque, about 3 minutes. Add peppers, peanuts, and onion (including stems) to pan. Stir cooking sauce, add to pan and cook, stirring until sauce bubbles and thickens.
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