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Szechwan Kung Pao Chicken

DIRECTIONS

Cut the chicken into 3/4-inch squares. Combine remaining ingredients and stir well. Marinate the chicken cubes in this mixture overnight or at least for one hour.
In a wok or frying pan, heat 1/4 cup of peanut oil and stir fry the chicken cubes until just done--do not overcook. Remove the chicken. If necessary, add a little more oil. Stir fry the bowl ingredients for a few minutes.
Now, for the Szechwan touch, take 2 - 3 red peppers and snip into tiny pieces. The seeds may be discarded if you want a less hot flavor. Add these to the pot. Return the chicken. Mix the broth with soy and cornstarch. Add to the pan and stir all together until the sauce is thick. It will only take a minute or so. Add nuts and give another stir. Serve over rice.