Ingredients:

  • 1 lb (450g) boneless, skinless chicken thighs, cut into 1-inch cubes
  • 1 tablespoon soy sauce (low sodium recommended)
  • 1 tablespoon Shaoxing wine (or dry sherry)
  • 1 teaspoon cornstarch
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • 2 tablespoons soy sauce (low sodium recommended)
  • 2 tablespoons rice vinegar
  • 2 tablespoons brown sugar, packed
  • 1 tablespoon cornstarch
  • 1 tablespoon oyster sauce (optional, but adds depth)
  • 1 teaspoon sesame oil
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon red pepper flakes (or more, to taste)
  • 2 tablespoons vegetable oil
  • 4 dried red chilies, stemmed and halved (or 1 teaspoon chili garlic sauce)
  • 1 cup roasted peanuts
  • 1/2 cup green bell pepper, diced
  • 1/2 cup red bell pepper, diced
  • 4 green onions, chopped, white and green parts separated
  • 2 cloves garlic, minced
  • 1 teaspoon ginger, minced

Instructions:

  1. In a bowl, combine the chicken with all marinade ingredients. Mix well and let sit for at least 15 minutes (or up to 30 minutes in the fridge).
  2. In a separate bowl, whisk together all sauce ingredients until smooth. Set aside.
  3. Chop all vegetables and have them ready to go. Ensure peanuts are accessible.
  4. Heat vegetable oil in a wok or large skillet over high heat. Add marinated chicken and cook until browned and cooked through (internal temperature 165°F/74°C). Remove chicken from the wok and set aside.
  5. Add dried red chilies (or chili garlic sauce), white parts of green onions, garlic, and ginger to the wok and sauté for about 30 seconds, until fragrant. Add bell peppers and stir-fry for 2-3 minutes, until slightly softened.
  6. Pour the sauce into the wok with the vegetables. Bring to a simmer and cook until the sauce thickens (about 1 minute).
  7. Return the cooked chicken to the wok. Add peanuts and toss to coat everything evenly in the sauce.
  8. Garnish with the green parts of the green onions. Serve immediately over rice or noodles.