• 1.25 lb skinless boneless chicken thighs diced (skinless boneless)

Chicken Marinade:

• 2 teaspoon regular soy sauce
• 2 teaspoon Shaoxing Cooking Wine or dry sherry wine
• 1 teaspoon Vegetable oil
• 1 teaspoon cornstarch

Sauce:

• 1 tablespoon garlic minced
• 1 ½ tablespoon regular soy sauce
• 1 tablespoon dark soy sauce
• 1 tablespoon rice vinegar (sub with Chinese black vinegar or white vinegar)
• 2 teaspoon white granulated sugar
• 1 tablespoon water
• 1 tablespoon Shaoxing Cooking Wine or dry sherry wine
• ½ tablespoon cornstarch
• ½ teaspoon Sichuan red chili flakes or Sichuan peppercorns (½ teaspoon = mild, 1 teaspoon = spicy)

Stir Fry:

• 1 tablespoon vegetable oil as needed
• 10 dried red chilies
• ¼ cup roasted peanuts shells and skin removed
• 1 white onion diced
• 2 stalks green onion finely chopped
• 1 green bell pepper diced
• 1 red bell pepper diced