Chicken stir-fry a'la Jing

One of my favorites prepared by my roommate.

Ingredients
0.5 lb chicken
1 cucumber
1 Hungarian wax pepper
0.25 cup peanuts
1 green onion
2 tbsp chili bean paste
2 tbsp Chinese cooking wine
1 tbsp starch
0.5 tsp cayenne
0.5 tsp ground ginger
2 tbsp soy sauce
2 cloves garlic
2 chili peppers
1 tsp sugar
1 tsp vinegar
1 tsp starch
1 tbsp water
1 tbsp vegetable oil

Preparation
Slice the scallion into thin slices. Peel the garlic and chop. Chop the peppers. Slice the cucumbers.

Dice the chicken to about 1 inch cubes, marinade with ginger, cayenne, soy sauce, cooking wine and 1 tbsp starch. Cover and place in fridge for 15 minutes.

Mix the vinegar, sugar, starch and water from the end of the list.

Heat a large skillet to hot, add the vegetable oil, garlic, spicy pepper, peanuts and scallion. Cook until fragrant. Add the chicken and cook until medium done and browned on the outside. Add the chili bean paste.

Add the cucumber and Hungarian wax pepper and cook for 3-5 minutes. Pour in the vinegar-sugar mix and more water if necessary. Cook for 1-2 minutes, until it thickened. Serve with rice.