Dissolve cornstarch, sugar, cayenne pepper and crushed red pepper into soy sauce and chicken broth. Stir vigorously, then add sherry. Set aside.
Heat oil in an electric wok to 400 degrees. Add chicken, ginger and garlic. Stir fry until meat loses its pink color. Remove meat from wok.
Add more oil. When it heats up add carrots, celery, bell pepper, scallions and stir fry two minutes.
Add peanuts, water chestnuts and snow peas and stir fry another minute. Return meat to pan and stir briefly.
Add chicken broth mixture and stir fry until it boils and thickens. Add a little more sherry and serve over rice.
Makes about eight servings.