Step 1

Use paper towels to pat chicken dry; Place chicken into a large zip top bag or bowl.

Step 2

To a small bowl, add the marinade ingredients: 1 tablespoon soy sauce,1 tablespoon wine (or sherry), 1 tablespoon cornstarch, and the baking soda. Whisk to combine.

Step 3

Pour marinade over the chicken pieces. Seal or cover the bag/bowl and chill in the refrigerator for 30 minutes.

Step 4

Meanwhile, chop the vegetables and gather the seasonings so that everything is prepared before you start cooking.

Step 5

In a medium bowl, whisk together remaining 1 tablespoon wine/sherry, 3 tablespoons soy sauce, 1 tablespoon sesame oil, sugar, rice vinegar, and cornstarch. Set aside.

Step 6

After 30 minutes, remove chicken from the marinade, then immediately discard the marinade.

Step 7

Heat 1-2 tablespoons of vegetable oil in a large skillet or work over medium high heat. Add chicken and cook for 5-7 minutes, stirring to brown on all sides. Ensure that chicken is cooked through (no pink should remain and internal temperature of chicken should be 165°F.) Transfer chicken from the pan onto a plate and set aside. ** You may need to cook chicken in batches so the chicken can cook in a single layer with space between each piece.

Step 8

Add the remaining tablespoon of sesame oil to the skillet, along with the ginger, garlic, and peppercorns. Saute for 1-2 minutes, until the garlic and ginger are fragrant.

Step 9

Add the bell peppers, zucchini, scallion (reserve some for garnish), and dried chile peppers. Saute for another 1-2 minutes. The vegetables should be tender-crisp, not soggy.

Step 10

Add the sauce mixture to the skillet, stirring and cooking until it thickens. Add the chicken and peanuts to the pan and heat all ingredients through, tossing to coat the chicken and vegetables with sauce.

Step 11

Serve hot, garnished with reserved scallion. Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months.