hunan style ginger chicken

Chicken

This quick 30-minute braise features tender chicken thighs and mushrooms in a gingery, soy-based sauce.

1 1/2 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
3/4 teaspoon kosher salt
2 1/2 tablespoons canola oil
3 garlic cloves, halved lengthwise
1 (3-inch) piece unpeeled fresh ginger, halved crosswise and cut into 1/8-inch-thick matchsticks
6 ounces shiitake mushrooms, stemmed and caps halved (quartered if large) (about 2 cups)
2/3 cup water
1 1/2 tablespoons shaoxing wine
2 teaspoons soy sauce, plus more to taste
1 1/2 teaspoons dark soy sauce
1/2 teaspoon granulated sugar
4 ounces multicolored sweet mini peppers, stemmed and thinly sliced crosswise (about 1 cup)
1 teaspoon toasted sesame oil
3 scallions, thinly sliced (about 1/4 cup)
steamed white rice (optional)

Toss together chicken and salt in a large bowl; set aside. Heat oil in a wok or large cast iron skillet over medium. Add garlic and ginger; cook, stirring constantly, until fragrant, about 30 seconds. Push garlic and ginger to one side of wok; increase heat to high, and add chicken pieces in a single layer. Cook, undisturbed, until browned in spots, about 2 minutes. Continue cooking, stirring occasionally, until chicken is no longer pink, about 3 minutes.
Stir mushrooms, 2/3 cup water, Shaoxing wine, soy sauce, dark soy sauce, and sugar into wok. Bring to a boil over high. Reduce heat to medium; cover and simmer vigorously, undisturbed, until a thermometer inserted in the thickest piece of chicken registers 165°F, 5 to 8 minutes.
Uncover wok, and increase heat to high. Add peppers and sesame oil; cook, stirring occasionally, until liquid has reduced into a thick sauce, 3 to 5 minutes. Remove from heat, and stir in scallions. Season to taste with additional soy sauce. Serve with steamed rice on the side, if desired.