Fresh Pepper Kung Pao Chicken

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https://www.bonappetit.com/recipe/fresh-pepper-kung-pao-chicken

This is pretty easy, I made a few substitutions cause I didn't have everything, but thought it would be worth posting for a nice basic weeknight supper.

Marinade

2 tsp. Shaoxing wine, dry sherry, sake, or mirin (you can get cooking sherry, or real sherry, or wine, none of which I had but that's ok)
2 tsp. soy sauce
1 tsp. cornstarch
1 lb. skinless, boneless chicken thighs or breasts, cut into 1" pieces

Stir-Fry

2 Tbsp. rice vinegar
1 Tbsp. soy sauce
1½ tsp. sugar
2 Tbsp. vegetable oil, divided
1 bell pepper, cut into bite-size pieces
8–10 red dried chiles (such as chiles de árbol, bird chiles, or frankly any kind; or ½ tsp. crushed red pepper flakes)
2 scallions, chopped
1 Fresno chile, cut into ¼" rings (I used some Thai red chiles)
1 1" piece fresh ginger, peeled, finely chopped
2 garlic cloves, thinly sliced
½ tsp. Sichuan peppercorns or cracked black peppercorns (I used some of that roasted garlic pepper you got me Allison)
⅓ cup roasted unsalted peanuts
Kosher salt


Marinade

Stir 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.

Stir-Fry

Stir vinegar, soy sauce, and sugar in a small bowl; set sauce aside.

Heat 1 Tbsp. oil in a large nonstick skillet or wok over medium-high. Add chicken (along with any marinade clinging to it) 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. Taste and season lightly with salt if needed.

Divide chicken stir-fry among plates and serve immediately.

*I added a carrot for more vegetables :-P
It's not really saucy, but has a nice flavour and is nice and spicy. 

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