Coat the Chicken: Place the chicken pieces into a bowl. Sprinkle cornstarch and pepper over the top. Toss until every piece looks evenly coated. This coating helps the chicken stay tender and gives the sauce something to cling to later.
Prepare the Sauce: In a separate bowl, whisk soy sauce, chicken broth, oyster sauce, honey, rice vinegar, chili garlic sauce, and cornstarch. Stir until smooth with no lumps. Set it nearby since stir fry moves quickly.
Heat the Oil and Chilies: Heat a large wok over medium high heat. Add sesame oil and dried chilies. Let them sizzle gently until fragrant. This step releases smoky heat into the oil.
Cook the Chicken: Add the coated chicken to the hot pan. Spread it out so the pieces cook evenly. Let it sear briefly before stirring. Cook until lightly golden and just cooked through. Remove chicken from the pan and set aside.
Build the Vegetable Base: Add garlic and ginger to the same pan. Stir quickly to avoid burning. Toss in onion, broccoli, carrot, bell pepper, and celery. Stir fry until the vegetables turn bright and slightly tender while keeping crunch.
Combine Everything: Return the chicken to the pan. Pour the prepared sauce over everything. Stir well so the sauce reaches every corner. Let it bubble gently until thick and glossy.
Finish with Peanuts: Sprinkle peanuts over the top and give one final toss. Turn off the heat once the sauce coats everything nicely.
