1 lb boneless chicken thigh, cut into 1/4 inch strips
2 tbsp shao xing cooking wine
2 tbsp oyster sauce
1 1/2 tbsp dark soy sauce
1 tbsp soy sauce
1 tbsp cornstarch
1/2 tbsp sugar
1/2 tbsp chicken bouillon
1/2 tbsp oil
1 tsp baking soda
1/4 tsp white pepper powder
1 tbsp sambal chili paste
1 tbsp distilled vinegar
12-15 dried whole chili peppers
1/2 cup roasted unsalted peanuts
Cooking oil, as needed
Directions
Slice the boneless chicken thigh into 1/4 inch strips. In a bowl, combine the chicken with shao xing cooking wine, oyster sauce, dark soy sauce, soy sauce, cornstarch, sugar, chicken bouillon, oil, baking soda, and white pepper. Mix well and marinate for 15-20 minutes.
Heat a griddle or large frying pan over high heat and add cooking oil. Cook the marinated chicken on the griddle until thoroughly cooked. Set aside.
On the other side of the griddle, stir fry the onions, red and green bell peppers, celery stalks, and water chestnuts for 2 minutes over high heat. Aim for slightly undercooked vegetables with a nice bite to them. Add the chili paste, vinegar, dried chili peppers, and peanuts.
Combine the cooked chicken with the stir-fried vegetables and cook for an additional 2-3 minutes. Enjoy your meal!
