- In a bowl, whisk together all of the ingredients. Set aside.
- In another bowl, combine the cornstarch with the soy sauce and sesame oil. Add the chicken and toss well to coat.
- In a large skillet over medium-high heat, cook the chili peppers and Sichuan peppercorns in the oil for 1 minute or until they start to change colour. Generously season with pepper. Add the garlic and ginger. Cook for 1 minute. Add the chicken and cook, stirring often, for 4 minutes or until golden. Add the vegetables and cook for 2 minutes.
- Add the sauce. Bring to a boil and cook for 1 minute or until the sauce thickens and coats the chicken and vegetables. Add the peanuts. Serve with jasmine rice, if desired.