Kung Pao Chicken with Bell Peppers

1 pound boneless, skinless chicken breast, cut into 1/4-inch-thick slices

2 teaspoons reduced-sodium soy sauce plus 1 Tbsp., divided

1 teaspoon dry sherry plus 1 Tbsp., divided

2 teaspoons cornstarch

2 teaspoons toasted sesame oil

2 tablespoons unsalted chicken broth

2 teaspoons balsamic vinegar

2 teaspoons chile-garlic sauce (see Tips)

2 tablespoons vegetable oil, divided

3 slices fresh ginger, peeled and smashed (see Tips)

1 medium red bell pepper, cut into 1-inch squares

1 medium green bell pepper, cut into 1-inch squares

¼ teaspoon salt

2 tablespoons unsalted dry-roasted

Directions

Step 1

Combine chicken, 2 tsp. soy sauce, 1 tsp. sherry, and cornstarch in a medium bowl. Stir until the cornstarch is no longer visible. Add sesame oil and stir until the chicken is lightly coated.
Step 2

Combine broth, vinegar, chile-garlic sauce, and the remaining 1 Tbsp. soy sauce and 1 Tbsp. sherry in a small bowl. Set aside.
Step 3

Heat a 14-inch flat-bottomed carbon-steel wok (or a 12-inch stainless-steel skillet) over high heat until a drop of water vaporizes within 1 to 2 seconds of contact. Swirl in 1 Tbsp. vegetable oil. Add ginger; stir-fry until fragrant, about 10 seconds. Push the ginger slices to the sides and add the chicken in an even layer. Cook, undisturbed, until it begins to brown, about 1 minute. Using a metal spatula, stir-fry the chicken until lightly browned but not cooked through, about 1 minute more. Transfer to a plate.
Step 4

Swirl in the remaining 1 Tbsp. vegetable oil. Add bell peppers; stir-fry for 1 minute. Return the chicken to the pan along with the reserved sauce; season with salt and stir-fry until the chicken is cooked through, 1 to 3 minutes. Remove from heat and sprinkle with peanuts

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