Kung Pao Chicken

Marinate diced chicken with soy sauce, rice wine, cornstarch, and ginger for 15 minutes.

Combine soy sauce, rice vinegar, sugar, sesame oil, chili oil, and Sichuan peppercorns in a bowl to make the sauce.

Stir-fry dried chili peppers and Sichuan peppercorns in a wok until fragrant. Add marinated chicken and cook until browned.

Add diced bell peppers and stir-fry for 2 minutes. Pour in the sauce and cook until thickened.

Stir in roasted peanuts and green onions. Serve hot with steamed rice.