Marinate the chicken: In a bowl, mix soy sauce, Shaoxing wine, cornstarch, and oil. Toss in the chicken. Let it sit for 15 minutes while you prep everything else.

Make the sauce: In a small bowl, whisk light soy, dark soy, vinegar, sugar, hoisin (if using), stock, cornstarch, and chili oil. Stir until smooth. Set aside.

Prep the aromatics: Mince the garlic and ginger. Slice the scallions, separating whites and greens. Lightly crush the Sichuan peppercorns in a mortar or with the flat of a knife.

Heat the wok: Set a wok or large skillet over medium-high heat. Add 1 tablespoon oil. When shimmering, add the peanuts. Stir-fry 30–45 seconds until fragrant, then remove to a bowl. Don’t burn them.

Sear the chicken: Add the remaining oil. Spread the chicken in one layer. Let it sear undisturbed for 45–60 seconds, then stir-fry until just cooked through, 3–4 minutes. Transfer to a plate.

Bloom the spices: In the same pan, add dried chilies and Sichuan peppercorns. Stir-fry 20–30 seconds until the chilies darken slightly and smell toasty. Add garlic, ginger, and scallion whites. Cook 30 seconds.

Add vegetables: Toss in the bell peppers. Stir-fry 1–2 minutes until crisp-tender. You want them bright and slightly crunchy.

Combine: Return the chicken to the pan. Stir the sauce and pour it in. Cook, stirring, until the sauce thickens and coats everything, 1–2 minutes.

Finish: Stir in the roasted peanuts and most of the scallion greens. Taste and adjust seasoning—add a splash of soy for salt, vinegar for brightness, or sugar if it needs rounding out.

Serve: Plate immediately over steamed rice. Garnish with the remaining scallion greens.