Step 1 Place soy sauce into a bowl with the sesame oil and cornflour. Add chicken and toss until evenly coated, then set aside to marinate for 10 minutes. Combine extra soy sauce and Chinese rice wine in a small bowl; set aside.
Step 2 Spray a large wok with oil and place over a high heat. Add chicken in batches and stir fry for 3–5 minutes, until golden, and cooked through. Then remove from heat and set aside.
Step 3 Return wok to high heat and spray with a little more oil. Add onion, chilli and garlic and stir-fry for 2 minutes, or until golden. Add celery and capsicum; stir-fry for a further 2 minutes. Return chicken to wok with the reserved sauce and simmer for 1–2 minutes, or until heated through. Garnish with peanuts and serve with steamed rice.