Takeout Style Kung Pao Chicken Diced Chicken With Peppers and Peanuts Recipe

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)

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