In a bowl, combine Chicken ingredients and marinate for 30 minutes.
In a separate bowl, whisk together all Sauce ingredients until cornstarch is dissolved.
Heat 1 tablespoon Peanut oil in a large skillet or wok over medium-high heat. Add chicken and cook until browned and cooked through, about 6-8 minutes. Remove chicken and set aside.
Add remaining 1 tablespoon Peanut oil to the skillet. Add Onion and Bell pepper and cook until slightly softened, about 4 minutes. Add Broccoli and cook for another 3 minutes.
Add Shrimp to the skillet and cook until pink and opaque, about 3-4 minutes. Deglaze with Dry sherry.
Pour Sauce over the Shrimp and vegetables. Bring to a simmer and cook until sauce thickens, about 1-2 minutes.
Return Chicken to the skillet and toss to coat with sauce.
Serve immediately over Jasmine rice. Garnish with Sesame seeds and Green onions.
