Takeout-Style Kung Pao Chicken (Diced Chicken with Peppers and Peanuts)

seriouseats.com

TeriB

subheading: For the Chicken:

1 ½ pounds boneless skinless chicken thighs, cut into ¾-inch chunks (see note)

½ teaspoon kosher salt

¼ teaspoon ground white pepper

1 teapsoon dark soy sauce

1 teaspoon Shaoxing wine (see note)

½ teaspoon sugar

½ teaspoon roasted sesame oil

½ teaspoon cornstarch

subheading: 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 ¾-inch dice

1 large green bell pepper, cut into ¾-inch dice

2 stalks celery, cut into ¾-inch dice

½ 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)

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