• Cut 4-5 chicken breasts into 1/2 inch cubes
• marinate one hour with 4-5 Tbsp soy sauce (For even more tender chicken add an egg-white and 1 tbsp corn starch to the marinate)
• grate 1Tbsp fresh garlic
• grate 1Tbsp fresh ginger root
• Cut 6-12 green onions into 1/2" pieces
• Cut 1-2 Yellow onions into fairly large pieces and separate them (~1 inch)
• Cut 10-20 dried hot red peppers (chilis japones or chile de arbol) into 2-3 pieces each, while shaking out seeds
• 1/2 tsp of ground Szechwan peppercorns
• 1 cup unsalted dry roasted peanuts

1.  Heat 1-2 Tbsp peanut oil in Wok at high flame.  (It's tough to use a Wok on an electric stove).  Add ginger and garlic and fry until light brown (~1 minute).  Add chicken and stir fry until cooked through.  Take out and set aside.

2.  Heat 1-2 Tbsp peanut oil in Wok at high flame.  Add chilies and peppercorns and cook while stirring until peppers are black (~1 minute).  Add chicken.  Add peanuts and stir fry 1 minute.  Add yellow onions and stir fry 1 minute.  Add green onions and stir fry one more minute.  Add sauce, let boil, and stir occasionally as the corn starch in the sauce thickens (~1 minute).

3.  Serve with steamed rice.  Don't eat the chilis with the first bite, but they're great after that.

Sauce:

• 5 Tbsp soy sauce
• 2.5 Tbsp white or rice vinegar
• 2.5 Tbsp sherry cooking wine
• 1 tsp sesame oil
• 3 Tbsp sugar
• dash salt
• 1 Tbsp corn starch
• (optional: 3-4 Tbsp water)

Mix well