Step 1

In a medium bowl, whisk the Shaoxing wine, soy sauce, and cornstarch together until combined. Add in the chicken and toss to coat. Let marinate for 10-15 minutes.

Step 2

In a medium bowl or liquid measure, whisk all the sauce ingredients together until combined.

Step 3

Heat a large nonstick skillet, or wok, over medium-high heat. Add 1 tablespoon of oil. Once hot, add in the bell peppers, celery. Cook, stirring often until just tender, 4-5 minutes. Remove from the pan and set aside.

Step 4

Add in another tablespoon of oil. Once hot, add in the chicken, cooking in batches to avoid crowding the pan if needed. Cook the chicken, stirring often, until browned, 3-4 minutes.

Step 5

If cooked in batches, add any additional chicken back into the pan. Add the remaining ½ tablespoon oil, garlic, ginger, scallions, and dried chilies. Cook for 60 seconds until fragrant.

Step 6

Add the vegetables and sauce into the pan. Bring the sauce to a simmer and cook until thickened, 1-2 minutes. Add on the peanuts and stir to combine.