6 thinly sliced scallions, white and greens kept separate
1 medium, red bell pepper, seeded and cut into 1 inch pieces
2 inner ribs of celery cut crosswise 1/2 inch thick
1/4 cup dry sherry
3/4 cup low-salt chicken broth
1 tablespoon balsamic vinegar
2 teaspoons toasted sesame oil
1 1/2 pounds boneless, skinless chicken breasts cut into 1 1/2 inch pieces
1/4 cup coarsely chopped salted peanuts
2 tablespoons soy sauce
1/cup plus 1 tablespoon cornstarch
1 1/2 teaspoons sugar
salt and fresh ground pepper
1/4 cup canola oil
3 small, hot, red chiles such as Thai chiles or chiles de arbol, split lengthwise, reserve the seeds
Directions
Whisk the chicken broth, soy sauce, balsamic vinegar, 1 tablespoon of the cornstarch, sesame oil, and sugar in a measuring cup. Add the sherry later. In a large bowl, toss the chicken with 3/4 teaspoon salt and a few generous grinds of pepper. Add the remaining 1/4 cup cornstarch and toss with the chicken (you may want to use tongs as the cornstarch has a chalky texture), shaking off any excess cornstarch.
Heat 3 tablespoons of the canola oil in a large 12 inch heavy-based skillet over medium-high heat until it is shimmering hot. Saute the chicken, flipping after 2 minutes, until it is lightly browned on two sides, about 4 minutes total (it is all right if the chicken sticks slightly and if the sides of the chicken are still raw). Add the remaining 1 tablespoon canola oil to the skillet. Add the chiles and their seeds, the ginger, and the whites of the scallions and cook, stirring for 1 minute. Add the red pepper and celery and cook, stirring, until they soften slightly, about 2 minutes. Add the sherry and cook until it almost completely reduces, 30 - 60 seconds, scraping the bottom of the pan to incorporate any browned bits. Give the chicken broth mixture a quick whisk, stir it into the chicken and vegetables, and bring to a boil (the sauce should immediately thicken). Slice into one of the thicker pieces of chicken to see if it is cooked through. If still pink, reduce to a simmer, cover, and cook a few minutes more. Serve immediately, sprinkled with the peanuts and scallion greens.
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