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

Combine the onion, garlic, ginger root and sriracha sauce in a separate bowl. Set aside.

In a third bowl, combine chicken stock, remaining 3 tablespoons soy sauce, 2 tablespoons sherry cooking wine, 2 tablespoons cornstarch, sugar, rice 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.