1. Blend water, soy sauce, cornstarch, Sherry and sugar in bowl, set aside. 2. Toss chicken with 1 tblsp cornstarch to coat. 3. Heat 2 tblsps oil in wok over high heat. 4. Add chilies and cook until blackened, about 2 minutes. 5. Add chicken and cook until browned, stirring frequently, 1-2 minutes. 6. Remove chicken using slotted spoon. 7. Set aside. 8. Add remaining 2 tblsps oil to wok. 9. Add green onions, garlic and ginger and stir-fry 1 minute. 10. Add broccoli and stir-fry 2 minutes. 11. Stir sauce and add to wok. 12. Cover and cook until sauce is thickened and broccoli is crisp-tender, about 3 minutes more. 13. Mix in chicken and peanuts and heat. 14. Serve with rice. ---------------------------------------------------------------------------
Nutrition
Ingredients
