Szechuan Chicken

1 lb. skinless, boneless chicken breasts, cubed
1 1/2 c. broccoli florets
1 small yellow onion, chopped
1 red bell pepper, chopped
1 green onion, finely chopped
3 cloves garlic, minced
1 t. rice wine or dry sherry
1 t. reduced sodium soy sauce
1/4 c. dry roasted peanuts
1 t. ginger
1 t. oil
1 1/2 t. cornstarch

Sauce:
3 T. chicken broth
1/4 t. cornstarch
2 t. balsamic vinegar
1 T. tomato paste
1 t. reduced sodium soy sauce
1/2 t. crushed red pepper
1/2 t. ground coriander
1/4 t. black pepper
1 t. brown sugar
1/2 t. sesame oil

To prepare szechuan sauce, whisk all ingredients together in a small bowl. To prepare chicken, combine chicken, rice wine, soy sauce, cornstarch, and garlic in a medium bowl. Mix thoroughly. Heat a large skillet over high heat. Add oil to pan, then add ginger and onion. Stirfry for about 30 seconds. Add chicken mixture. Cook until chicken begins to brown, about 2 minutes. Continue stirfrying until the chicken is lightly browned on all sides, another 1-2 minutes. Add broccoli, peanuts, & bell pepper,and stirfry for 1 minute.Stir the Szechuan sauce into the pan and stirfry until the chicken is just cooked through and the sauce is slightly thickened and glossy, 30 seconds to 1 minute. Transfer to a serving plate and sprinkle with scallions. Serve immediately.