Marinate the chicken: In a bowl, toss chicken with soy sauce, Shaoxing wine, cornstarch, sesame oil, and pepper. Let it sit for 10–15 minutes while you prep the rest.

Make the sauce: In a small bowl, whisk soy sauce, dark soy (if using), vinegar, sugar, water or broth, and cornstarch until smooth. Taste and adjust sweetness or tang as you like.

Prep aromatics: Mince the garlic and ginger. Slice the scallions, keeping whites and greens separate. Cut bell peppers into even pieces so they cook uniformly.

Heat the wok or skillet: Set a large wok or heavy skillet over medium-high heat. Add 1 tablespoon oil and swirl to coat.

Stir-fry the chicken: Add chicken in a single layer. Let it sear undisturbed for 45–60 seconds, then stir-fry until just cooked through and lightly browned, 3–4 minutes. Transfer to a plate.

Toast the chilies and peppercorns: Add the remaining 1 tablespoon oil. Toss in dried chilies and Sichuan peppercorns. Stir-fry 20–30 seconds until fragrant, but don’t let them burn.

Add aromatics and veggies: Add garlic, ginger, and scallion whites. Stir 20 seconds. Add bell peppers and cook 1–2 minutes until crisp-tender.

Combine everything: Return chicken to the pan. Give the sauce a quick stir and pour it in. Stir-fry 30–60 seconds as it thickens and becomes glossy, coating the chicken and vegetables.

Add peanuts and finish: Stir in peanuts and most of the scallion greens. Toss well. Remove from heat. Taste and adjust salt, sweetness, or vinegar if needed.

Serve: Garnish with remaining scallion greens. Serve hot over steamed rice.