Kung Pao Chicken - cooking recipe

Ingredients

2 Tbsp. reduced sodium soy sauce
2 Tbsp. dry sherry
2 to 3 cloves garlic, minced
1 tsp. minced pared ginger root
5 oz. chicken cutlets, cut into 1-inch cubes
1 tsp. vegetable oil
2 to 3 dried chili peppers (hot or mild)
1 oz. unsalted shelled roasted peanuts
1 medium red bell pepper, cut into matchsticks
1/4 c. diagonally sliced green onions
1/4 c. chicken broth
1 tsp. cornstarch

Preparation

In a small glass or stainless steel mixing bowl, combine soy sauce, sherry, garlic and ginger root.
Add chicken and turn to coat. Cover with plastic wrap and refrigerate at least 30 minutes.