Quick and easy, low-carb version of a Chinese classic
In a small bowl, combine the ingredients for the sauce (tamari, hoisin sauce, ketchup, chili sauce, and brown sugar). Mix well and set aside.
In a medium bowl, put the chicken and season it with salt and white pepper. Add the cornstarch and mix well. Set aside.
Heat a wok over high heat, then add the peanut oil. Add the garlic and red chiles, stirring for a few seconds, then add the chicken. Stir-fry for a couple of minutes. When the chicken begins to turn opaque, add the sherry. Cook for another couple of minutes, then add the sauce and bring the mixture to a boil.
Reduce the heat to medium and cook until the chicken is done and the sauce has thickened, another minute or two. Turn off the heat and stir in the scallions. Serve immediately.