Kung Pao Chicken

Prep and marinate the chicken. In a large mixing bowl, combine the cubed chicken, salt, pepper, soy sauce (or Tamari), dry sherry, sugar, and cornstarch; toss to combine, cover, and set aside for 20 to 30 minutes.

Make the stir fry sauce. In a separate mixing bowl, whisk together the soy sauce, sherry, vinegar, chicken broth, hot chili sauce, sugar, and cornstarch. Set aside.

Cook the chicken. Heat 1 tablespoon vegetable oil in a large pan or wok over medium-high heat. Add the chicken to the hot oil in a single layer; cook on all sides until done, about 4 to 5 minutes. Remove the chicken bites from the pan and return the pan to the burner.

Stir fry the vegetables. Add the remaining vegetable oil to the pan and heat it up over high heat. Stir in the peppers and sugar snap peas; cook for 2 to 3 minutes or until just tender. Stir in the minced garlic and ginger; cook for 15 seconds.

Combine. Add the chicken back to the pan and toss to combine. Give the previously prepared stir fry sauce a good stir and then pour it over the ingredients in the pan; toss to coat all the ingredients. Continue to cook and toss for another minute or two, or until the sauce thickens.

Finish and serve. Remove your kung pao chicken from the heat. Drizzle with sesame oil, garnish with green onions and red pepper flakes if you like, and serve.