Instructions: Combine soy sauce, corn starch, garlic, and ginger in a medium bowl; mix well. Add diced chicken, tossing to coat evenly. Let stand at room temperature for 15 minutes. Soak dried mushrooms in hot water for 15 minutes; drain well and thinly slice. Heat oil in wok over high heat. Add peanuts; stir-fry until golden brown. Remove peanuts with slotted spoon and set aside. Add chilies and stir-fry until browned; remove with slotted spoon and set aside. Add chicken, with marinade, and stir-fry for 2 minutes. Blend in mushrooms, onion, vinegar, and sugar; stir-fry for 1 minute. Return peanuts and chilies to wok, blending well. Add sesame oil and continue cooking for 1 minute. Serve immediately over freshly steamed rice.

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