Easy Cashew Chicken

• 1 tablespoon peanut oil
• 1 tablespoon Shaoxing wine or dry sherry
• 2 teaspoons corn starch
• ¼ teaspoon granulated garlic
• ¼ teaspoon ground black pepper
• ¼ teaspoon kosher salt
• 1-½ lb chicken tenderloins or skinless chicken thigh , cut into 1-½ inch pieces

For the Sauce:

• 1 tablespoon Chinkiang vinegar , or rice vinegar
• 1 tablespoon Shaoxing wine
• 1 tablespoon low sodium soy sauce
• 1 tablespoon mushroom flavored soy sauce
• 4 tablespoons hoisin sauce or oyster sauce
• 1 tablespoon Asian/toasted sesame oil
• 2 teaspoons light brown sugar
• ½ teaspoon crushed red pepper flakes (use half the amount for a milder sauce)
• 1 tablespoon fresh ginger , peeled and grated
• ⅓ tablespoons water plus ¼ teaspoon Knorr chicken flavor bouillon and 1 tablespoon cornstarch , mixed to make the slurry

For the Stir Fry:

• 2- 3 tablespoons peanut oil
• 1 large red bell pepper , diced into 1'' pieces
• 1 large yellow onion , diced into 1'' pieces
• 6 cloves garlic , chopped
• 6 green onion , cut the white part into ½ -inch pieces, julienne the green parts
• ¾ cup unsalted cashew , roasted
• 6 chiles de arbol or other dried chiles , snipped into small pieces
• 1 bunch fresh Cilantro , steam removed, chopped
• Cooked white rice for serving