Chicken with Dry Roasted Peanuts

1.Cut the chicken into bite-sized pieces.

2.In a bowl, combine the soy sauce, rice wine, sesame oil, and cornstarch. Add the chicken pieces and toss to coat. Let marinate for 15 minutes.

3.Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat.

4.Add the marinated chicken to the hot oil and stir-fry until cooked through, about 5-7 minutes. Remove from the wok and set aside.

5.In the same wok, heat another tablespoon of vegetable oil over medium heat.

6.Add the minced garlic, ginger, and sliced scallions. Stir-fry for 1-2 minutes until fragrant.

7.Add the dry roasted peanuts, chili paste, and sugar. Stir-fry for another minute.

8.In a small bowl, whisk together the soy sauce, oyster sauce, hoisin sauce, rice vinegar, and honey to make the sauce.

9.Pour the sauce into the wok and stir to coat the ingredients.

10.Return the cooked chicken to the wok and stir-fry for an additional 2-3 minutes.

11.Garnish with fresh cilantro leaves before serving.