Kung Pao Chicken

Directions

1. 1
   For marinade, combine 2 t. soy sauce, 2 t. sherry, 2 t. cornstarch and the salt in large bowl; mix well.
2. 2
   Add chicken; stir to coat well.
3. 3
   Let stand 30 minutes.
4. 4
   Combine remaining 3 t. soy sauce, 3 t. sherry, the vinegar, chicken broth, sugar and remaining 1 1/2 t. cornstarch in small bowl; mix well and set aside.
5. 5
   Heat 1 T. oil in wok or large skillet over medium heat.
6. 6
   Add peanuts and cook until golden.
7. 7
   Remove and set aside.
8. 8
   Heat remaining 2 T. oil over medium heat.
9. 9
   Add chili peppers and stir-fry until peppers just begin to darken, about 1 minute.
10. 10
    Increase heat to high.
11. 11
    Add chicken and stir-fry 2 minutes.
12. 12
    Add ginger; stir-fry until chicken is cooked through, about 1 minute more.
13. 13
    Add onions and peanuts to pan.
14. 14
    Stir cornstarch mixture and add to pan; cook and stir until sauce boils and thickens.