Ingredients
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

Combine the marinade ingredients and add the chicken. Refrigerate for 20 to 30 minutes.

Sauce:
3 tablespoons soy sauce
2 tablespoons rice wine
3 tablespoons rice vinegar
2 tablespoons sugar
2 tablespoons hoisin sauce
1 tablespoon crushed red pepper

2 tablespoons peanut oil
1 inch piece ginger, grated
2 garlic cloves, finely chopped
1/4 cup red bell peppers, chopped
1/4 cup peanuts
2 tablespoons chicken stock plus 1 tablespoon cornstarch, mixed together to make slurry

Instructions
In a small bowl, combine the ingredients for the sauce. Set aside.

Over high heat, in a wok, bring the peanut oil to almost smoking temperature. Stir-fry the chilies, ginger, garlic and white part of the green onions for 30 to 40 seconds, or until the chilies turn dark. Add the chicken and stir-fry for 1 to 2 minutes, until golden in color.

Add the sauce and bring to a boil. Add the peanuts. Thicken with the slurry and continue to cook until glossy. Serve over white rice.