4boneless skinless chicken breast cut into 1 inch pieces
2tbspdry sherry divided (you can substitute with apple cider vinegar or balsamic vinegar)
4tbspsoy sauce divided
3tbspsesame oil divided (plus more as needed)
2tbspcornstarch dissolved in 2 tbsp water divided
1tbspginger paste or finely minced fresh ginger
1tbsproasted garlic paste or finely minced garlic
1red bell pepper cut into chunks
1green bell pepper cut into chunks
3green onions plus more for garnish if desired
8 to 10chiles de arbol
Cut chicken into 1 inch chunks and pat dry with a paper towel
Whisk together 1 tablespoon dry sherry, 1 tablespoon soy sauce, 1 tablespoon sesame oil, and 1 tablespoon of cornstarch mixed with 1 tablespoon water to make a slurry. Whisk until marinade is thoroughly combined.
Add chicken pieces to marinade and toss to combine. Set aside in the refrigerator for 20 to 30 minutes.
In a medium bowl whisk together remaining 1 tablespoon dry sherry, 3 tablespoons of soy sauce, 1 tablespoon sesame oil, rice vinegar, ginger paste, garlic paste, sichuan peppercorns, and remaining cornstarch/water slurry.
Remove stems and seeds from the bell peppers and discard. Discard white parts of the green onions.
Cut bell peppers into 1 inch chunks and slice green onions into 1 inch sections.
For cooking the chicken
Drain marinating chicken and discard liquid.
Heat 1 to 2 tablespoons of sesame oil in a large skillet over high heat. Add drained chicken and saute until browned on all sides and the meat is white and cooked all the way through. Remove chicken from the pan and set aside.
For cooking the sauce
Add 1 more tablespoon of sesame oil to the skillet. Add bell peppers and dried chile peppers. Saute for 1 minute.
Pour sauce mixture into skillet with the vegetables (peppers and onions) and cook for 1 to 2 minutes until sauce thickens.
Add cooked chicken, green onions, and peanuts to the pan and saute to warm all ingredients through.