Cube your chicken breast and marinate with Shaoxing wine, salt, ground white pepper, dark soy sauce, and cornstarch. Let sit for 20 minutes and prep your vegetables
Prepare your sauce by mixing light soy sauce, dark soy sauce, Chinese vinegar, sugar, water, and cornstarch.
Chop and dice your carrots, cucumbers, and bell peppers.
Heat up 2 tablespoon of oil in a skillet and stir-fry your chicken breast until cooked. Set aside in another bowl.
Heat up 1 tablespoon of oil in the same skillet and add in garlic, scallions, dried chillis, and the chilli broad bean sauce. Sauté until the broad bean sauce starts to release its fragrance, about 1 minute.
Add in your carrots first, sauté for a minute, then add in your cucumber and bell peppers for another minute.
Add the cooked chicken back in and pour the sauce over the chicken and vegetables in your skillet and coat evenly.