12 ounces boned and skinned chicken breasts, cut in 1/2-inch cubes (1 1/2 cups)
1/4 tsp salt
1 tsp Chinese rice wine (shaoxing) or dry sherry
1 tsp vegetable oil
2 tsp soy sauce
1 tsp cornstarch
2 tbsp water
1 1/2 tbsp Chinese black vinegar or balsamic vinegar
1 tbsp soy sauce
1 tbsp sugar
1 to 2 tsp hot chile or chile garlic sauce, or to taste
1 tsp cornstarch
2 tbsp vegetable oil
1 tbsp minced fresh ginger
1/2 cup diced (1/2 in. size) red or yellow bell pepper
1/2 cup diced (1/2 in. size) onion
1 tbsp minced garlic
2 tsp Sichuan peppercorns (wild pepper or prickly ash), or to taste (optional)
8 to 10 small dried hot red chilies, broken in halves (shake out and discard seeds for less heat)
1/2 cup salted roasted peanuts
2 tbsp thinly sliced green onion, optional
Make sure you have: 14 inch Wok or a 12 inch frying pan
1. Cut chicken breasts into 1/2 inch cubes. In a small bowl marinade the chicken, with salt, wine, oil, soy sauce, and cornstarch. Mix together.
2. For the sauce: In a small bowl, mix water, vinegar, soy sauce, sugar, chile sauce, and cornstarch.
3. For the stir-fry: Set a 14-inch wok over high heat. When the pan is hot, add the oil and rotate the pan to spread. Add the ginger, bell pepper, onion, garlic, Sichuan peppercorns, and chiles. Stir-fry just until chiles begin to lightly brown (do not burn), about 1 minute. Add the chicken mixture and stir-fry until lightly browned and no longer pink in center (cut to test), about 3 minutes. Stir the sauce mixture and add to pan. Stir-fry until sauce boils, about 30 seconds. Stir in peanuts. Pour into a serving dish. Sprinkle with green onions.
Serve and enjoy!