Place the chicken in a large mixing bowl and sprinkle with the baking soda and cornstarch.
Add the shaoxing wine and soy sauce to the bowl and toss the chicken to coat. Allow to sit for 10 minutes while you prepare the vegetables and sauce.
Mix the sauce:
In a medium bowl, whisk together the soy sauce, rice vinegar, shaoxing wine, brown sugar, hoisin sauce, cornstarch and sesame oil. Set aside.
Stir Fry:
Heat a wok or a large pan over medium-high heat. Add the vegetable oil until shiny. Make sure the pan and the oil are both hot.
Add the chicken to the hot pan and let it sit for 2 minutes to crisp up before you stir the pieces. Allow the chicken to sit for another 2-3 minutes to cook on the other side.
Remove the chicken to a bowl, cover with foil, and set aside.
Add the bell peppers and celery to the hot pan and saute until they begin to soften, but maintain their shape, approximately 4-5 minutes.
Add the garlic, ginger, green onions, roasted peanuts and dried chiles and saute just a few seconds, until they become fragrant.
Pour in the sauce and chicken, tossing to coat. Simmer for 3-4 minutes or until the sauce thickens and coats the back of a spoon.
Serve with rice.
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