Marinade:

* 1 tablespoon rice wine
* 1 tablespoon peanut oil
* 1 tablespoon soy sauce
* 1/2 teaspoon salt
* 1 tablespoon cornstarch
*
* 8 ounces boneless, skinless chicken breast, thinly sliced

Directions

In a non-reactive bowl, prepare the marinade. Combine the rice wine, peanut oil, soy sauce, salt and cornstarch. Stir in the chicken pieces and refrigerate for 20 to 30 minutes.
Sauce:

* 3 tablespoons light soy sauce
* 2 tablespoons rice wine
* 3 tablespoons rice vinegar
* 2 tablespoons sugar
* 2 tablespoons hoisin sauce
*
* 2 tablespoons peanut oil
* 4 dried red chiles remove stems and cut in halves
* 1/2-inch piece ginger, peeled, thinly sliced, smashed
* 1 garlic, smashed
* 1 green onion, cut the white part into 1/2 -inch pieces, julienne the green parts
* 1/4 cup deep-fried peanuts
* 2 tablespoons chicken stock plus 1 tablespoon cornstarch, mixed together to make slurry