To marinate the chicken

• 1 lb 1 chicken breast cut to bite size

• 1 teaspoon 1 garlic powder

• 1 tablespoon 1 cornstarch

• 1/2 teaspoon 1/2 black pepper

• 2 tablespoon 2 Chinese cooking wine

• Let it marinate for 30 minutes

• For the stir fry sauce

• 2 tablespoon 2 hoisin sauce

• 1 tablespoon 1 soy sauce

• 1 tablespoon 1 oyster sauce

• 1 1/2 tablespoon 1 1/2 dark soy sauce

• 1/2 tablespoon 1/2 sesame oil

• 1 tablespoon 1 rice vinegar or white vinegar

• 1 tablespoon 1 corn starch

• 1/2 1/2 to 2/3 cup of low sodium chicken broth (depend on how much sauce you like)

• Mix all the sauce ingredients together and set aside

• For the vegetable

• 2 2 stalk of celery cut or slices to bit size

• 1 1 carrot cut or slices to bite size

• 1/2 cup 1/2 peanut

• 10 10 dried Thai chilies or use Mexican dried chilies

• 3 3 green onions cut to 1 inch long

• 1 tablespoon 1 minced garlic