1/2 cup dry sherry
1/3 cup low-sodium soy sauce
1/4 cup packed brown sugar
2 tablespoons peeled and grated fresh ginger
1 teaspoon Chinese five-spice powder
3 cloves garlic, crushed with press
1 bunch green onions, cut into 2-inch pieces (white and green parts separated)
3 pounds bone-in skinless chicken thighs
1 bag (16 ounces) assorted fresh veggies for stir-fry (such as snow peas, carrots, broccoli and red pepper)
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