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 tsp. soy sauce, 2 tsp. sherry, 2 tsp. cornstarch and salt in large bowl; mix well.
Add chicken; stir to coat well.
Let stand 30 minutes.
Combine remaining 3 tsp. soy sauce, 3 tsp. sherry, chicken broth, vinegar, sugar and remaining 1 1/2 tsp. cornstarch in small bowl; mix well and set aside.
Heat 1 tbsp. oil in wok or large skillet over medium heat.
Add peanuts and cook until golden.
Remove peanuts and set aside.
Heat remaining 2 tbsp. oil in wok over medium heat.
Add chili peppers and stir-fry until peppers just begin to darken, about 1 minute. Increase heat to high.
Add chicken and stir-fry 2 minutes.
Add ginger; stir-fry until chicken is cooked through, about 1 minute more.
Add onions and peanuts to wok.
Stir cornstarch mixture and add to pan; cook and stir until sauce boils and thickens.