3 tablespoons Tio Pepe or other dry sherry

1/2 teaspoon salt

1 and 1/2 pounds deboned chicken thighs, cut into strips

3 cups cooked rice

4 teaspoons cornstarch

1/4 cup water

3/4 cup chicken broth, divided

1/4 cup Glicks Soy Sauce

2 teaspoons Gefen Sesame Oil

1/4 cup semi dry wine, such as Baron Herzog Late Harvest Chenin Blanc

2 tablespoons vegetable oil

1 (24-ounce) bag Beleaves Frozen Broccoli

1 large red pepper, cut into strips

1/4 cup chicken broth

1/4 teaspoon ground ginger, such as Pereg