Start by placing your chicken in a bowl. Add 1½ tablespoons of low-sodium soy sauce, 1 tablespoon of dry sherry, 2 teaspoons of cornstarch, and 1 teaspoon of fresh lime juice. Stir well to coat all pieces. Allow the chicken to marinate for at least 10 minutes—this helps infuse flavor and tenderizes the meat.

In a separate bowl, combine 2 tablespoons of light soy sauce, 1 tablespoon of hoisin sauce, 1½ tablespoons of brown sugar, 1 tablespoon of balsamic vinegar, 1 tablespoon of sesame oil, 1 tablespoon of cornstarch, and ⅓ cup of water. Whisk until the ingredients are well blended and the cornstarch is dissolved. You should have a smooth mixture.

In a large skillet or wok, heat 2½ tablespoons of vegetable oil over medium-high heat. You want it hot but not smoking. If it starts smoking, turn the heat down a bit.

Once the oil is hot, add the marinated chicken into the skillet. Spread it out so it cooks evenly. Stir-fry for about 4-5 minutes, or until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set it aside.

In the same skillet, add 3 finely chopped garlic cloves, 1 diced red bell pepper, and 2 sliced celery stalks. Stir-fry for about 3 minutes or until the vegetables are just tender but still crisp.

Return the chicken back into the skillet. Add the prepared sauce along with 1 teaspoon of rice vinegar, ½ teaspoon crushed red chili flakes, and ¼ teaspoon ground ginger. Stir everything together, ensuring the chicken and vegetables are well coated. Cook for another 2-3 minutes or until the sauce is thickened.

Finally, toss in ⅓ cup of roasted peanuts or cashews, adding a bit of crunch. Season with salt to taste. If desired, sprinkle on some sesame seeds for that finishing touch. Serve immediately over rice or alongside your chosen sides.