Ingredients

Chicken & Sauce

• 1 1/2 pounds boneless, skinless chicken thighs
• 1/4 cup soy sauce
• 1 tablespoon Shaoxing wine
• 1 tablespoon cornstarch
• 1 1/2 teaspoons toasted sesame oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground white/black pepper
• 1 tablespoon Chinese black/rice vinegar
• 1 tablespoon sugar
• 1 tablespoon sambal oelek/chile-garlic paste

Stir-Fry

• 2 medium bell peppers
• 2 medium celery stalks
• 2 cloves garlic
• 1 tablespoon fresh ginger
• 2 medium scallions
• 1/2 cup roasted peanuts

Instructions

• Mix marinade ingredients in a bowl
  • 1/4 cup soy sauce
  • 1 tablespoon Shaoxing wine
  • 1 tablespoon cornstarch
  • 1 1/2 teaspoons toasted sesame oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground white or black pepper
• Chop chicken into 1" chunks
• Add 2 tablespoons of marinade to chicken, mix, and set aside
• Mix the rest of the sauce ingredients in
  • 1 tablespoon Chinese black or rice vinegar
  • 1 tablespoon granulated sugar
  • 1 tablespoon sambal oelek or chile-garlic paste
• Chop vegetables, gather in one bowl
  • 2 medium bell peppers, cut into 1-inch chunks
  • 2 medium celery stalks, thin slice on a bias
• Chop aromatics. Gather garlic, ginger, and white scallions in one bowl and green scallions in another
  • 2 cloves garlic, minced
  • 1 tablespoon minced fresh ginger
  • 2 medium scallions, thinly sliced on a bias, whites and greens separated
• Heat oil in wok until smoking, add vegetables and stir fry until softened, about 2 minutes
• Add aromatics and stir fry until fragrant, about 30 seconds
• Transfer all to a plate/bowl
• Let the wok heat back up, add chicken in small batches not to crowd, letting the first side brown before tossing, ~3min and stir fry until cooked through
• Add vegetables back in, stir to combine
• Restir sauce, add to wok, stir to combine and turn off heat
• Add peanuts, stir to combine
  • 1/2 cup roasted peanuts
• Serve immediate with rice and green scallions