Combine chicken broth, 2 TBS sherry, 1.5 tbsp cornstarch, sugar, soy sauce and ginger in a sauce pan. Bring to a boil for 5 minutes and let thicken.
Place chicken into 2tbsp sherry, 1 tbsp cornstarch, egg white and salt. Allow to sit while you chop vegetables.
Heat oil in wok. Add chicken and cook until it is light brown.
Drain the chicken on a paper towel.
Add nuts into remaining oil and stir fry a few minutes until brown and toasted. Remove and set aside.
Add in carrots and cook until Chris and tender. Than add in celery, mushroom and red pepper, cook until tender.
Add chicken and nuts back in and pour in sauce. Stir until everything is hot.
Serve over rice.