Kung Pao Chicken

2 tablespoons reduced-sodium soy sauce
2 tablespoons dry sherry
1 garlic clove, minced
1 teaspoon minced ginger root
5 ounces skinless chicken breasts, cubed
1 teaspoon peanut or vegetable oil
2 to 3 mild, dried chile peppers
1 ounce unsalted shelled roasted peanuts
1 medium red bell pepper, cut into matchstick pieces
1/4 cup diagonally-sliced scallions
1/4 cup canned, ready-to-serve chicken broth
1 teaspoon cornstarch

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.

In a nonstick skillet, heat oil; add chile peppers and cook over medium-high heat, stirring frequently, until peppers are browned, about 1 minute. Remove and discard peppers. Add peanuts and cook over medium-high heat, stirring frequently, until nuts are lightly browned, about 1 minute. Transfer nuts to plate; set aside.

Using a slotted spoon, transfer chicken to same skillet, reserving marinade. Cook chicken over medium-high heat, stirring frequently, until browned on all sides and cooked through, 2 to 3 minutes. Transfer chicken to plate with peanuts; set aside. Add bell pepper and scallions to skillet and cook over medium-high heat, stirring frequently, until tender-crisp, 1 to 2 minutes.

Add broth and cornstarch to reserved marinade. Stir to dissolve cornstarch; add to bell pepper-scallion mixture in skillet, with chicken and peanuts.

Cook, stirring constantly, until mixture comes to a boil and thickens, 2 to 3 minutes.

Makes 2 servings.