Directions:
Marinate the chicken cubes with 1 tablespoon soy sauce and 1 tablespoon cornstarch. Set aside for 15 minutes.
In a small bowl, mix together the ingredients for the sauce: 2 tablespoons soy sauce, hoisin sauce, rice vinegar, sugar, water, and 1 teaspoon cornstarch. Set aside.
Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the dried red chili peppers and Sichuan peppercorns, stir-frying for about 30 seconds until fragrant.
Add the marinated chicken to the skillet and stir-fry until it is nearly cooked through, about 3-4 minutes.
Add the garlic and ginger to the skillet and cook for another minute until fragrant.
Pour the sauce over the chicken, stirring constantly, until the sauce thickens and the chicken is well coated, about 2 minutes.
Stir in the peanuts and green onions, cooking for another minute.
Serve hot with steamed rice or noodles.
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