Ingredients

• 2 pound chicken breasts, cut into 3/4-inch cubes
• 0.25 cup soy sauce
• 3 tablespoon rice vinegar
• 2 tablespoon sugar
• 1.5 tablespoon Sichuan peppercorns
• 7 dried red chilies, halved, seeds removed
• 4 garlic, minced
• 1 tablespoon fresh ginger, minced
• 0.5 cup roasted peanuts
• 3 tablespoon vegetable oil
• 2 scallions, sliced into 1/2-inch pieces
• 1 teaspoon sesame oil
• 1 teaspoon sesame seeds
• 0.25 teaspoon salt

Steps

1. Cut chicken breasts into 3/4-inch cubes and set aside on a cutting board.
2. In a small bowl, whisk together soy sauce, rice vinegar, and sugar until sugar is dissolved. Set sauce aside.
3. Toast Sichuan peppercorns in a dry skillet over medium heat for 2 minutes until fragrant, stirring frequently. Transfer to a mortar and pestle or spice grinder and crush coarsely. Set aside.
4. Halve the dried red chilies and remove seeds. Set aside.
5. Mince the garlic and fresh ginger. Slice the scallions into 1/2-inch pieces. Measure out the roasted peanuts. Have all ingredients prepped and within reach of the stovetop.
6. Heat 3 tablespoons vegetable oil in a wok or large skillet over high heat until shimmering, about 1 minute.
7. Working in two batches to avoid overcrowding, add chicken cubes to the hot oil and sear for 4-5 minutes per batch, stirring occasionally, until golden brown on all sides. Transfer cooked chicken to a plate.
8. Reduce heat to medium. Add minced garlic, minced ginger, and halved dried chilies to the wok and stir-fry for 1 minute until fragrant.
9. Pour the sauce (soy sauce, rice vinegar, sugar mixture) into the wok and bring to a simmer, stirring constantly for 1 minute.
10. Return all cooked chicken to the wok along with the crushed Sichuan peppercorns and roasted peanuts. Toss to coat evenly with sauce and cook for 2 minutes until chicken is heated through and sauce clings to the pieces.
11. Remove from heat and drizzle sesame oil over the dish. Toss gently to combine.
12. Transfer to a serving bowl or plate, garnish with sliced scallions and sesame seeds, and serve immediately over steamed white rice.