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In a bowl, whisk together fish sauce, chicken stock, and sugar until the sugar has dissolved.
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Heat a wok over high heat until very hot. It's hot enough when a drop of water immediately evaporates. Add the oil and heat until shimmering but not smoking. Add the chicken and cook for 4 minutes, turning a few times, until browned on all sides.
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Leaving the chicken in the wok, carefully pour off most of the oil and rendered fat from the wok, and return the wok to medium-high heat. Add the shallots, bell peppers, and jalapeños and cook for about 2 minutes until softened. Add the garlic, lemongrass, and Thai chilis and cook for 30 seconds longer. Add the wine and stir briskly, deglazing the wok.
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Add the fish sauce, chicken stock, and sugar mixture, and the scallions, cook for 1 minute more until scallions have softened slightly.
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Transfer to a serving dish and garnish with the peanuts. Serve immediately.