Step 1

For the chicken and marinade, whisk together soy sauces, Shaoxing, sesame oil and cornstarch in a bowl to create a slurry, then transfer to zip-top bag

Step 2

Season chicken with salt and 5-spice powder, place in bag and marinate up to 24 hours or minimum of 30 minutes

Step 3

Bring water to boil for noodles

Step 4

Listicle: Rachael Ray 14

Step 5

5-Inch Nonstick Frying Pan with Helper Handle To prepare, heat a large skillet over medium-high heat with a couple tablespoons of oil and cook chicken in batches 3 minutes on each side; transfer to a platter

Step 6

Add remaining oil and potato, salt and Sichuan pepper and cook until slightly softened and starting to brown

Step 7

Add carrots and onions and peppers and soften 7 to 8 minutes

Step 8

Add garlic and ginger and stir a minute

Step 9

Add Shaoxing or sherry and soy sauces, scallion whites and stock, then add chicken back and reduce heat to simmer

Step 10

Add scallion greens and pea tendrils (if using) in the last minute

Step 11

Cook noodles, drain and return to the pot

Step 12

Pour chicken stew over and mix together

Step 13

Transfer to serving bowl and garnish