Note: double the sauce, and use vermouth instead of wine.
INGREDIENTS
For the Chicken:
1 1/2 pounds boneless skinless
chicken thighs, cut into 3/4-
inch chunks (see note above)
1/2 teaspoon kosher salt
1/4 teaspoon ground white
pepper
1 teapsoon dark soy sauce
1 teaspoon Shaoxing wine (see
note above)
1/2 teaspoon sugar
1/2 teaspoon roasted sesame
oil
1/2 teaspoon cornstarch
For the Stir-Fry:
1 tablespoon dark soy sauce
1 tablespoon Shaoxing wine
1 tablespoon distilled white
vinegar
2 tablespoons homemade or
store-bought low-sodium
chicken stock
1 tablespoon sugar
1 teaspoon roasted sesame oil
2 teaspoons cornstarch
3 tablespoons vegetable,
peanut, or canola oil, divided
1 large red bell pepper, cut into
3/4-inch dice
1 large green bell pepper, cut
into 3/4-inch dice
2 stalks celery, cut into 3/4-
inch dice
1/2 cup roasted peanuts
2 teaspoons minced fresh
garlic (about 2 medium cloves)
2 teaspoons minced fresh
ginger
1 scallion, white and light green
parts only, finely minced
8 small dried red Chinese or
Arbol chilies (see note above)
DIRECTIONS
1.For the Chicken: Combine chicken, salt, pepper,
soy sauce, wine, sugar, sesame oil, and cornstarch
in a medium bowl and toss to coat. Set aside for 20
minutes.
2.For the Stir-Fry: Combine soy sauce, wine,
vinegar, chicken stock, sugar, sesame oil, and
cornstarch in a small bowl and whisk together until
homogenous. Set aside.
3.Heat 1 tablespoon oil in a wok over high heat until
smoking. Add chicken, spread into a single layer,
and cook without moving until lightly browned,
about 1 minute. Continue cooking, tossing and
stirring frequently, until the exterior is opaque but
chicken is still slightly raw in the center, about 2
minute longer. Transfer to a clean bowl and set
aside.
4.Wipe out wok and heat remaining 2 tablespoons oil
over high heat until smoking. Add bell peppers and
celery and cook, stirring and tossing occasionally,
until brightly colored and browned in spots, about 1
minute. Add peanuts and toss to combine.
5.Push vegetables up side of wok to clear a space in
the center. Add garlic, ginger, scallions, and dried
chilies and cook, stirring, until fragrant, about 30
seconds. Return chicken to wok and toss to
combine. Stir sauce and add to wok. Cook, tossing,
until sauce thickens and coats ingredients and
chicken is cooked through, about 1 minute longer.
Serve immediately.