Whisk together broth, sherry, soy sauce, cornstarch and chili-garlic sauce in small bowl until smooth. Set aside
Heat large heavy skillet or wok over med-high heat until a ddrop of water sizzles in pan. Add 2 tsp of oil and swirl to coat skillet. Add chicken and cook stirring often until chicken is cooked through- about 4-5 minutes. Transfer to a plate
Add remaining 2 tsp oil to skillet. Add broccoli, peppers and scallions and stir fry until vegetables are crisp-tender, 3-5 minutes. Add garlic and stir-fry until fragrant - 30 seconds.
Add chicken and cornstarch mixture: cook, stirring constantly until mixture come to a boil and sauce thickens, about 1 minute. Stir in cilantro and serve at once with brown rice.
Meanwhile make brown rice.
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