Kitchen Guy's
Kung Pao Chicken with Broccoli

Here's how to make it:

In a bowl, combine 1 1/2 Tbsp. sherry, 1 1/2 Tbsp. cornstarch, salt and white pepper. Add cubed chicken, stir to coat. Stir in 1 Tbsp. of oil. Set aside to marinate in the refrigerator for 15 minutes.

Make a cooking sauce by combining soy sauce, white wine vinegar, 2 Tbsp. sherry, chicken broth, sugar, and 2 Tbsp. cornstarch. Set aside.

Heat a wok or a large sauté pan over medium heat. When the pan is hot, add 1 Tbsp. oil. Add the red chilies and the peanuts. Cook, stirring just until the chilies start to brown. Be careful not to burn them. Remove everything from the pan.

Add 1 more Tbsp. oil and saute the broccoli until tender-crisp. Remove from the pan.

Add the remaining oil and raise the temperature to medium high. Sauté the chicken cubes until golden brown. Add the garlic, ginger, and green onions. Sauté another minute.

Return the broccoli, chilies and peanuts to the pan with the chicken. Stir in the cooking sauce and cook until sauce boils and thickens. Remove from the heat and serve over rice.