Put the cornstarch in a small bowl, add about a tablespoon of water and mix until there's no more lumps.
Then add the rest of the sauce ingredients, mix well and set aside.
Heat about 3 tablespoons of oil in a pan or wok if you have one.
Put the chicken into the wok, and saute for about 1 minute over high heat until browned.
Push the browned chicken pieces over to the side of the wok or pan.
Remove excess oil and leave only about a tablespoon or two.
Add minced garlic, then the dried chillies.
Stir-fry then until garlic is fragrant and golden.
Then incorporate the chicken pieces from the side of the pan to the garlic and chilis.
Stir in the peanuts and add the sauce, mix well.
Plate and serve with hot steamed rice.