Into a bowl, add Boneless, Skinless Chicken Breast (1 pound), 4 tablespoons of Low-Sodium Soy Sauce (4 tablespoon), 1 tablespoon of Corn Starch (1 tablespoon), half of the Rice Vinegar (1 tablespoon), and Ground Cinnamon (1 teaspoon). Stir well and leave to marinate for 15 minutes.
Into another bowl, add Water (4 tablespoon), Low-Sodium Soy Sauce (4 tablespoon), Hoisin Sauce (3 1/2 tablespoon), Corn Starch (1 tablespoon), Rice Vinegar (1 tablespoon) and Granulated Sugar (2 teaspoon). Mix well and set aside.
Into a wok, add Frying Oil (3 tablespoon). Once hot, add the chicken. Stir-fry for 5 minutes, or until chicken is completely cooked through. Remove from pan.
Add additional oil if needed, then add Onion (1) to the pan. Stir-fry for 1 minute.
Add Dry Roasted Peanuts (2/3 cup) and Garlic (1 clove). Stir-fry for an additional 30 seconds.
Add the sauce. Mix well to incorporate.
Add the chicken and stir to coat. Stir-fry for 30 seconds.
Serve over a bed of White Rice (to taste). Enjoy!