KUNG PAO CHICKEN

5 tsp. soy sauce, divided
5 tsp. dry sherry, divided
3-1/2 tsp. cornstarch, divided
1/4 tsp. salt
3 skinless boneless chicken breast halves cut into bite size pieces
2 tbsp. chicken broth or water
1 tbsp. red wine vinegar
1-1/2 tsp. sugar
3 tbsp. vegetable oil, divided
1/3 c. salted peanuts
6 to 8 small dried hot chili peppers
1-1/2 tsp. minced fresh ginger
2 green onions cut into 1-1/2 inch pieces

For marinade, combine 2 tsp. soy sauce, 2 tsp. sherry, 2 tsp. cornstarch and salt in large bowl; mix well. Add chicken; stir to coat well. Let stand 30 minutes. Combine remaining 3 tsp. soy sauce, 3 tsp. sherry, chicken broth, vinegar, sugar and remaining 1-1/2 tsp. cornstarch in small bowl; mix well and set aside. Heat 1 tbsp. oil in wok or large skillet over medium heat. Add peanuts and cook until golden. Remove peanuts and set aside.
Heat remaining 2 tbsp. oil in wok over medium heat. Add chili peppers and stir-fry until peppers just begin to darken, about 1 minute. Increase heat to high. Add chicken and stir-fry 2 minutes. Add ginger; stir-fry until chicken is cooked through, about 1 minute more. Add onions and peanuts to wok. Stir cornstarch mixture and add to pan; cook and stir until sauce boils and thickens.