Step 1

In a large bowl, whisk together chicken broth, sherry, soy sauce, cornstarch and chili garlic sauce. Add chicken and marinate for ten minutes.

Step 2

Heat oil in a large, heavy bottomed skillet over high heat. Add chicken, reserving marinade. Stir-fry chicken until cooked through, about five minutes; transfer chicken to a plate.

Step 3

Add mushrooms and peas to the skillet; stir fry about three minutes. Add garlic and ginger; stir-fry about one minute. Return chicken to the skillet and stir in reserved marinade, scraping up any brown bits. Simmer until sauce thickens, about three-four minutes.

Step 4

Serve with rice.