In a small bowl, combine the ingredients for the sauce. Mix well and set aside.
2 tablespoons low-sodium tamari, 1 tablespoon hoisin sauce, 1 tablespoon ketchup, 1 tablespoon Thai chili sauce, 1 teaspoon light brown sugar
Place the cubed chicken in a medium bowl and season with salt and white pepper. Add the cornstarch, mix well, then set aside.
2 skinless boneless chicken breasts, cut into ½-inch cubes, Kosher salt, Ground white pepper, 1 tablespoon cornstarch
Heat a wok or large pan over high heat. Once hot, add the peanut oil.
1 tablespoon peanut oil
Add the garlic and red chiles, stirring for a few seconds, then add the chicken and stir-fry for a couple of minutes.
1 clove garlic, 4 dried red chiles
When the chicken starts to turn opaque, add the sherry and cook for 2-3 more minutes.
1 tablespoon dry sherry
Add the sauce and bring the mixture to a boil.
Reduce the heat to medium and continue to simmer until the chicken is cooked through and the sauce has thickened, another minute or two.
Turn off the heat, discard the red chiles, and stir in the scallions to serve.
4 scallions