My Favorite Stir Fry - cooking recipe

Ingredients

For the Marinade
1/4 cup soy sauce
1/4 cup dry sherry
1 teaspoon grated fresh ginger
1 teaspoon garlic, minced
1/8 - 1/4 teaspoon red pepper flakes, to taste
1 dash Chinese five spice powder
For the Sauce
1 cup chicken broth
1/8 cup soy sauce
1/8 cup dry sherry
2 tablespoons cornstarch
1 teaspoon grated fresh ginger
1 teaspoon garlic, minced
1/8 - 1/4 teaspoon red pepper flakes
1 dash Chinese five spice powder
For the Stir-Fry
1 -2 boneless skinless chicken breast
1 cup broccoli floret
1 cup cauliflower floret
1/2 cup carrot, cut in sticks
1/2 cup celery, sliced diagonally
1/2 cup salted peanuts (not dry roasted)
8 ounces fresh mushrooms, sliced
1 bunch green onion, cleaned and cut in 1-inch lengths
2 tablespoons canola oil (for frying)

Preparation

Combine all ingredients for the marinade, and prepare chicken in bite sized pieces, either thin strps or chunks. Place chicken and marinade in a ziploc bag and marinate in refrigerator at least one hour.
Meanwhile, prep all of your vegetables for stir-frying.
Make the sauce by combining the chicken broth, soy sauce, ginger, garlic, and pepper flakes and 5-spice in a small saucepan. Bring to a boil. While this is heating, combine the sherry and cornstarch until smooth. When sauce mixture boils, add the cornstarch mixture and stir until sauce is thick. Keep sauce warm.
Heat 1-2 Tbsp oil in wok until nearly smoking hot(I like to add a few red pepper flakes to the oil) and add the peanuts. Fry for 2 minutes, then remove to a small bowl.
Add all of the vegetables to the very hot wok and stir-fry until the vegetables are tender crisp. Drain the chicken and discard the marinade.
Remove the vegetables to a bowl. Add oil to the wok if necessary and again get it smoking hot. Add the chicken and stir-fry until juices are clear and cooked off.
Add peanuts, cooked vegetables, and sauce back in to the wok and stir to coat.
Serve immediately over hot cooked rice.