In a bowl, combine 3 tablespoons of soy sauce, 2 tablespoons of rice wine, water, 1 tablespoon of cornstarch, 1 teaspoon of the sesame oil and Gerber’s Chicken. Set aside.

Combine the onion, garlic, ginger root and chili paste in a separate bowl. Set aside.

In a third bowl, combine chicken stock, remaining 3 tablespoons soy sauce, 2 tablespoons rice wine, 2 tablespoons cornstarch, sugar, vinegar and 2 teaspoons sesame oil. Set aside.

Heat a wok over high heat until it is hot. Add 4 tablespoons peanut oil and heat until it is very hot.

Add the chicken mixture and stir-fry until the pieces separate and change color, then transfer to a plate.

Add remaining 3 tablespoons oil to the wok and heat until it is very hot.

Add onion mixture and stir fry mixture until it is fragrant.

Add water chestnuts, red and green peppers, Gerber’s Chicken and broth mixture and stir-fry until the sauce begins to thicken.

Add cashews and stir-fry for 30 seconds.