Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: rinse chicken and pat dry. cut into 3/4 inch pieces. in a medium bowl, stir together chicken, sherry and 1 teaspoon cornstarch. let stand for 15 minutes. for sauce, in a small bowl, stir together water, soy sauce, 4 teaspoons cornstarch, sugar, vinegar and hot pepper sauce. set aside. pour cooking oil into a wok or large skillet and heat over medium-high heat. stir-fry garlic and ginger root for 15 seconds. add chicken mixture; stir fry for 3 to 4 minutes or until meat is no longer pink inside. push chicken from center of wok. stir sauce and add to center of wok. cook and stir until thick and bubbly. add green onions and peanuts and stir to coat with sauce. cook and stir 1 to 2 minutes more or until heated through. serve over hot rice.

Target recipe: blend water, soy sauce, cornstarch, sherry and sugar in bowl, set aside. toss chicken with 1 tblsp cornstarch to coat. heat 2 tblsps oil in wok over high heat. add chilies and cook until blackened, about 2 minutes. add chicken and cook until browned, stirring frequently, 1-2 minutes. remove chicken using slotted spoon. set aside. add remaining 2 tblsps oil to wok. add green onions, garlic and ginger and stir-fry 1 minute. add broccoli and stir-fry 2 minutes. stir sauce and add to wok. cover and cook until sauce is thickened and broccoli is crisp-tender, about 3 minutes more. mix in chicken and peanuts and heat. serve with rice.