Cut chicken into 1 1/2 x 1/2 inch strips.

Mix soy sauce, sherry, scallions, and ginger.

Add chicken to the mixture and toss well to coat.

Set aside to marinate.

Combine orange juice and cornstarch in a separate bowl.

Set the orange juice mixture aside.

Heat peanut oil in a wok over high heat.

Lightly saute a clove of garlic to flavor the oil.

Remove the garlic from the wok.

Stir fry the marinated chicken until it loses its pink color.

Add snow peas, red pepper strips, and peanuts to the wok.

Stir fry for about 2 minutes.

Stir the orange juice and cornstarch mixture again.

Add it to the chicken and vegetables in the wok.

Stir fry until the sauce slightly thickens.

Serve immediately.