Authentic Hunan Chicken

1 Combine chicken, soy sauce, shaoxing wine, and cornstarch. Let it sit for about 15 minutes while preparing the other ingredients.
2 In a small bowl mix chili bean paste, oyster sauce, dark soy sauce, chicken stock, and sugar. Stir until smooth and set aside.
3 Heat one tablespoon of oil in a wok or large skillet over high heat. Add the chicken and cook until it turns golden and nearly cooked through. Remove and set aside.
4 Add a little more oil if needed. Stir-fry the garlic, ginger, and chilies for about 20 seconds until fragrant.
5 Add the carrots and broccoli first since they take longer to cook. After one minute add the bell peppers. Stir-fry until the vegetables are crisp-tender.
6 Return the chicken to the wok and pour in the sauce. Toss well for one to two minutes until everything is coated and the sauce slightly thickens.
7 Drizzle rice vinegar and toss again. Top with scallions and serve hot with steamed jasmine rice.