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1
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.
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2
Meanwhile, prep all of your vegetables for stir-frying.
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3
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.
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4
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.
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5
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.
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6
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.
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7
Add peanuts, cooked vegetables, and sauce back in to the wok and stir to coat.
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8
Serve immediately over hot cooked rice.
