Cut the chicken breast (1 lb) into thick slices about 1-inch thick. Cut those slices into strips, and then those strips into smaller pieces, resulting in 1-inch cubes of chicken.

Transfer the cubes of chicken into a bowl, and push them up the side of the bowl so you have some space to mix the marinade together. Measure out salt (0.50 tsp), sugar (1 tsp), oyster sauce, light soy sauce (1 tbsp) (we use Kikkoman® Soy Sauce), dark soy sauce (0.50 tsp) (we use Kikkoman® Tamari Soy Sauce), cooking wine (1 tbsp), white pepper (0.50 tsp), cornstarch (1 tbsp), and water (1 tbsp). Mix the marinade, and then mix to incorporate it in with the chicken.

To prepare the broccoli (4 oz), cut away the florets to use for another dish. We only want the crunchy stems for this dish. Trim off any tough, fibrous parts, and then cut the stems into small cubes.

Trim the ends off the celery (5 oz). Cut in half lengthwise, then into cubes.

Cut the carrots (2 oz) in half lengthwise, and then each half into thirds, also lengthwise, to end up with 6 long pieces. Cut those long pieces into cubes.

Cut the green bell pepper (2 oz) in half so you can easily remove the core and seeds. Cut into slices, and then cubes. Repeat with the red bell pepper (2 oz).

Peel the shallots (5 whole), and smash them with the side of your knife. This will help release the flavor!

Smash, peel, and mince the garlic (4 cloves).

The dried chilis (4 whole) will remain whole for this dish, but you can remove the stems now.

In a bowl, combine salt (0.50 tsp), sugar (1 tsp), oyster sauce (we use Kikkoman® Oyster Sauce), light soy sauce (1 tbsp) (we use Kikkoman® Soy Sauce), dark soy sauce (0.50 tsp) (we use Kikkoman® Tamari Soy Sauce) cooking wine (1 tbsp), ground bean sauce (1 tsp), and chili sauce (1 tbsp). Stir well.

In a separate bowl, combine cornstarch (0.50 tbsp) with water (2 tbsp) and mix well. You'll use this to thicken the sauce later, but depending on how thick you like the sauce, you might not end up using all of it.

Heat a wok on medium heat. Add cooking oil (1 tbsp) and let it heat up, then turn the heat to low.

The oil needs to be just hot enough to start frying the peanuts without burning them, so if it starts to ripple and especially if it starts to smoke, let it calm back down first.

Add the peanuts (1 handful) and stir occasionally.

Fry on low heat for about 2 minutes, then take the peanuts out.

They won't be crunchy right away, but once they cool, they'll be very crunchy and crispy.

Use the same wok and keep the oil from frying peanuts. Turn the heat up to high and add more cooking oil (1 tbsp).

When the oil is rippling, give the marinated chicken a quick stir, then add it to the wok. It will start out sticking to the wok, but as the bottom layer cooks, it'll release from the wok. At that point, start flipping and stirring the chicken gently.

Cook for 40-50 seconds, continuing to flip the chicken so that each side of the chicken cubes can evenly cook. Then, scoop the chicken out.

Next, we want to blanch the vegetables to make sure they're the perfect balance between tender and crunchy, and to ensure they maintain a vibrant color. Add water to the wok, about 4 cups or just enough to cover all the vegetables, and cover with a lid to bring it to a boil. Season with salt (0.50 tsp).

When the water has come to a boil, add the vegetables, starting with whichever takes the longest to soften. If you prefer softer vegetables, cook them for longer than our recommended time. If you prefer crunchier vegetables, cook them for less time.

Add the carrots and cook for 30-40 seconds.

Add the celery and broccoli stems and cook for about a minute and a half.

Add the red and green bell peppers and cook for about a minute.

Pull some vegetables out for a quick taste to make sure they're the texture you like, and then remove and drain them.

If you're continuing the recipe immediately and stir-frying them right away, you can leave the blanched vegetables in a colander. If you're stepping away, shock the vegetables in a quick ice bath or in some cold running water to cool them down.

Clean your wok, dry it off, and return it to the stove. Turn the heat to high and add cooking oil (1 tbsp).

Add the dried chili peppers and fry them for a bit to release their flavor. Pull them up the side of the wok to make room, then add the shallots.

If your wok is getting too hot and your aromatics are at risk of burning, you can turn the heat off for a minute, and turn it back on when the wok is no longer overly hot.

Add the garlic and fry for 30 seconds to bring out the fragrance.

Add the cooked chicken back in. If the cooked chicken has released a lot of juice, it's up to you whether to include that or not; if you look at our video, you'll see that my dad does not pour that liquid in.

Give the chicken a quick stir to distribute the aromatics, then add the blanched vegetables. Stir-fry everything on high heat for 30 seconds.

Pour the stir-fry sauce in, then stir to mix and distribute.

After about 30 seconds, add water to the wok to help the chicken absorb the sauce and stay juicy and tender.

Turn the heat to low and give the cornstarch slurry a quick mix, then slowly pour it in while constantly stirring. It will quickly thicken up the liquid to help it become a smooth sauce.

Finally, drizzle sesame oil (1 tbsp) onto the stir-fry and mix it in. Turn the heat off and plate the stir-fry, then sprinkle those crunchy fried peanuts on top. Enjoy!