Lisa Cheng Smith of Yun Hai helped us develop this weeknight fave.
2 scallions, chopped2 garlic cloves, thinly slicedRecipe PreparationStir wine, soy sauce, and cornstarch in a small bowl. Add chicken and turn to coat. Let sit at least 10 minutes or up to 30.Heat 1 Tbsp. oil in a large nonstick skillet or wok over medium-high. Add chicken and cook, tossing occasionally, until lightly browned all over but not cooked through, 3–4 minutes. Transfer to a plate.
Heat remaining 1 Tbsp. oil over medium-high. Add bell pepper and cook, tossing occasionally, until browned and crisp-tender, about 3 minutes. Add dried chiles, scallions, Fresno chile, ginger, garlic, and peppercorns. Cook, tossing constantly, until very aromatic and dried chiles are lightly toasted, about 1 minute. Add chicken and reserved sauce and cook, tossing, until liquid is nearly evaporated and coats chicken, about 1 minute longer. Toss in peanuts.
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