In a small glass or stainless-steel mixing bowl combine soy sauce, sherry, garlic, and gingerroot; add chicken and turn to coat.

Cover with plastic wrap and refrigerate at least 30 minutes.

In 12-inch skillet heat oil; add chili peppers and cook over medium-high heat, stirring frequently, until peppers are browned, about 1 minute. Remove and discard peppers.

To same skillet, add peanuts and cook over medium-high heat, stirring frequently until nuts are slightly browned, about 1 minute. Transfer nuts to plate; set aside.

Using slotted spoon, transfer chicken to same skillet, reserving marinade.

Cook chicken over medium-high heat, stirring frequently, until browned on all sides and cooked through, 2 to 3 minutes.

Transfer chicken to plate with peanuts; set aside.

Add bell pepper and scallions to skillet and cook over medium-high heat, stirring frequently, until tender-crisp, 1 to 2 minutes.

Add broth and cornstarch to reserved marinade and stir to dissolve cornstarch; add to bell pepper-scallion mixture in skillet, aling with chicken and peanuts, and cook, stirring constantly, until mixture comes to a boil and thickens, 2 to 3 minutes.