1. Whisk together broth, sherry, soy sauce, cornstarch, and chili-garlic sauce in a small bowl until smooth. Set aside.
2. Heat large heavy skillet or wok over medium-high heat until a drop of water sizzles in pan. Add 2 teaspoons of oil and swirl pan to coat. Add chicken and cook, stirring often, until chicken is cooked through, about 4 minutes. Transfer to a plate.
3. Add remaining 2 teaspoons oil to skillet. Add broccoli, bell peppers, and scallions and stir-fry until vegetables are crisp-tender, 3-5 minutes. Add garlic and stir-fry until fragrant, 30 seconds.
4, Add chicken and cornstarch mixture; cook, stirring constantly, until mixture comes to a boil and sauce thickens, about 1 minutes. Stir in cilantro and serve immediately.
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