Step 1

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

Step 2

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

Step 3

Heat 1 tablespoon vegetable oil in a large pan or wok over medium-high heat.

Step 4

Add chicken to the hot oil in one single layer; cook on all sides until done, about 4 to 5 minutes.

Step 5

Remove chicken from pan/wok and return pan to heat.

Step 6

Add remaining vegetable oil to the pan and heat over high heat.

Step 7

Stir in peppers and sugar snap peas; cook for 2 to 3 minutes, or until just tender.

Step 8

Stir in minced garlic and ginger; cook for 30 seconds.

Step 9

Add chicken back into the pan and toss to combine.

Step 10

Stir previously prepared sauce and then pour it over the chicken; toss to coat all ingredients.

Step 11

Cook and toss for another minute or two, or until sauce thickens.

Step 12

Remove from heat.

Step 13

Drizzle with sesame oil.

Step 14

Serve.