INGREDIENTS

2 tbs oil
3-4 dried chilies, seeds and chopped
10 Sichuan peppercorns
1″ piece fresh ginger, thinly sliced
1 lb boneless, skinless chicken breast, cut into bite-sized pieces
4 scallions, sliced into short lengths
1/4 cup roasted unsalted peanuts
8 cloves garlic, peeled

Sauce Ingredients:

2/3 cup chicken stock
2 tbs soy sauce
2 tbs sake
3/4 tsp black Chinese vinegar
2 tsp sesame oil
2 tsp sugar
1 1/2 tsp cornstarch

DIRECTIONS

1. Make sauce by combining all ingredients in a small bowl and set aside.
2. Heat oil in a wok over high heat until very hot and add chilies.  Stir-fry for 30 seconds, then remove and set aside.  
3. Add peppercorns and garlic to wok and stir-fry for 1 minute.  
4. Add ginger and stir-fry for another 30 seconds.  
5. Add chicken and stir-fry for 3-4 minutes.  
6. Add scallion and the sauce.  Mix well and reduce heat; simmer for 2 minutes, stirring continuously.  Stir in peanuts and serve.