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1
In small glass or stainless steel mixing bowl, combine soy sauce, sherry, garlic, and gingerroot.
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2
Add chicken and turn to coat.
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3
Cover with plastic wrap and refridgerate at least 30 minutes.
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4
In 12-inch nonstick skillet, heat oil; add chili peppers and cook over medium-high heat, stirring frequently, until peppers are browned, about 1 minute.
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5
Remove and discard peppers.
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6
To same skillet, add peanuts and cook over medium-high heat, stirring frequently, until nuts are lightly browned, about 1 minute.
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7
Transfer nuts to plate, set aside.
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8
Using a slotted spoon, transfer chicken to same skillet, reserving marinade.
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9
Cook chicken over medium-high heat, stirring frequently, until browned on all sides and cooked through, about 2-3 minutes.
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10
Transfer chicken to plate with peanuts, set aside.
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11
Add bell pepper and scallions to skillet and cook over medium-high heat, stirring frequently, until tender-crisp, 1-2 minutes.
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12
Add broth and cornstarch to reserved marinade and stir to dissolve cornstarch; add to bell pepper-scallion mixture in skillet.
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13
5 Points per serving (serves 2).
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14
Add chicken and peanuts to skillet and cook, stirring constantly, until mixture comes to a boil and thickens, 2-3 minutes.
