Asian Honey-Spiced Chicken

2 tbs. peanut oil
1 small yellow onion, chopped
3 garlic cloves, minced
1 tbs. fresh ginger, grated
1/2 cup soy sauce
2/3 cup chicken stock
1/4 cup Merlot
1 tbs. dry mustard
2 tbs. honey
2 tbs. fresh cilantro, minced
2 tbs. tomato paste
1/2 tsp. sesame oil
1/4 tsp. hot chile oil
kosher salt and fresh ground pepper to taste
6 boneless, skinless chicken breasts, cut into 1 inch strips

Heat skillet over medium-high heat. Add the peanut oil and when hot, add the onion, garlic, and ginger. Cook until the onions are soft, about 5 minutes. Add the soy sauce, chicken stock, wine, dry mustard, honey, cilantro, tomato paste, sesame oil, and chile oil and simmer until thickened, about 20 minutes.
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Transfer the sauce to a large bowl and add chicken strips. Stir the strips in sauce to coat well and cover. Let marinate in refrigerator for about 1 hour.
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Preheat oven to 425 degrees. Remove chicken strips from sauce and place on foil-lined baking sheet. Sprinkle with salt and pepper. Roast the chicken for about 30 to 35 minutes, turning once halfway through. Baste frequently after turning to glaze the chicken.

Make 6 servings. Recipe is from "Chateau Ste. Michelle-For Cooks Who Love Wine" by John Sarich. The recipe in the book calls for beef or pork ribs, I used the chicken instead.