Marinate the Chicken: Start by placing chicken pieces into a bowl. Add soy sauce, dark soy sauce, cornstarch, and ginger. Stir until every piece looks coated and glossy. Let this rest for about fifteen minutes so the chicken absorbs flavor and stays tender during cooking.
Prep Everything First: Before turning on the heat, chop vegetables, measure liquids, and keep everything close. Stir frying moves fast, and having ingredients ready keeps the process calm and controlled.
Sear the Chicken: Heat peanut oil in a large pan or wok over medium high heat. Add chicken in a single layer. Let it cook without moving for a minute so it develops color. Stir and cook until lightly golden and nearly cooked through. Remove chicken and set aside.
Build the Flavor Base: Add a little more oil if the pan looks dry. Drop in dried chilies and garlic. Stir quickly until fragrant, which takes only seconds. Add green onions, bell pepper, and zucchini. Cook while stirring until vegetables soften slightly but still hold shape.
Finish the Dish: Return chicken to the pan. Pour in chicken broth and Shaoxing wine. Stir gently and let everything simmer until the sauce thickens and coats the chicken. Add peanuts at the end and toss well so they stay crunchy.
