First, in a mixing bowl, combine the diced chicken with cornstarch, sesame oil, low-sodium soy sauce, and Shaoxing rice wine. Make sure every piece is coated evenly. Set it aside for about 15 to 20 minutes. This step ensures the chicken absorbs flavors and develops a light coating for stir-frying.

While the chicken is marinating, let’s prepare the sauce. In a small bowl, mix dark soy sauce, black rice vinegar, hoisin sauce, low-sodium soy sauce, sugar, and Shaoxing rice wine. Whisk until it’s well-combined. Add 1 teaspoon of cornstarch to thicken the sauce later. It should have a nice balance of sweet, savory, and a hint of acidity.

In a large skillet or wok, heat vegetable oil over medium-high heat. You want it hot enough to give the chicken a good sear without smoking too much.

Once the oil is hot, add the marinated chicken. Stir-fry for about 5 to 7 minutes or until the chicken turns golden brown and is cooked through. Make sure to stir frequently so the chicken doesn’t stick to the bottom of the pan.

Next, add the sliced ginger, onion, garlic, and Sichuan peppercorns to the pan. Stir-fry for another 2 minutes until fragrant. Then toss in your chopped green and red bell peppers along with the dried red chilies. Cook for an additional 2 to 3 minutes until the vegetables begin to soften but still retain some crunch.

Pour the prepared sauce over the chicken and vegetables. Stir everything together, allowing the sauce to coat every ingredient evenly. Cook for another 2 minutes until the sauce thickens slightly and glosses the chicken and veggies.

Finally, once everything is thoroughly combined and heated through, remove the pan from heat. Sprinkle chopped scallions over the top for added color and flavor.