Kung Pao Chicken - cooking recipe

Ingredients

5 tsp. soy sauce, divided
5 tsp. dry sherry, divided
3 1/2 tsp. cornstarch, divided
1/4 tsp. salt
3 skinless, boneless chicken breast halves, cut into bite size pieces
2 Tbsp. chicken broth or water
1 Tbsp. red wine vinegar
1 1/2 tsp. sugar
3 Tbsp. vegetable oil, divided
1/3 c. salted peanuts
6 to 8 small dried hot chili peppers
1 1/2 tsp. minced fresh ginger
2 green onions, cut into 1 1/2-inch pieces

Preparation

For marinade:
Combine 2 teaspoons soy sauce, 2 teaspoons sherry, 2 teaspoons cornstarch and salt in large bowl; mix well. Add chicken; stir to coat well.
Let stand 30 minutes.