- 2 boneless, skinless chicken breasts, 7 to 8 ounces each

		- 8 small dried red chili peppers

		- 2 cloves garlic

		- 2 green onions (spring onions, scallions)

		- 4 tablespoons oil for stir-frying, or as needed

		- 1 teaspoon Szechuan peppercorn, optional

		- 1/2 cup peanuts or cashews

		- a few drops sesame oil, optional

			MARINADE INGREDIENTS
		- 2 teaspoons soy sauce

		- 2 teaspoons Chinese rice wine or dry sherry

		- 1 teaspoon sesame oil

		- 1 1/2 teaspoons cornstarch

			SAUCE FOR SESEME CHICKEN:
		- 2 tablespoons dark soy sauce

		- 1 tablespoon Chinese rice wine or dry sherry

		- 1 teaspoon sugar

		Cut the chicken into 1-inch cubes.
		Combine with the marinade ingredients,
			adding the cornstarch last.
		Marinate the chicken for 25 minutes.

		While the chicken is marinating,
			prepare the sauce and vegetables:
			In a small bowl, combine the
			dark soy sauce, rice wine, and sugar.
		Set aside.

		Cut the chilies in half so that they
			are approximately the same size
			as the chicken cubes.
		Remove the seeds.
		Peel and finely chop the garlic.
		Cut the green onion on
			the diagonal into thirds.

		Heat the wok over medium-high to high heat.
		Add 2 tablespoons oil.
		When the oil is hot, add the chicken.
		Stir-fry until it turns white and
			is 80 percent cooked.
		Remove from the wok.

		Add 2 tablespoons oil.
		When the oil is hot, add the garlic and
			stir-fry until aromatic.
		Add the chili peppers and
			the Szechuan peppercorn if using.
		Stir-fry briefly until they turn dark red.

		Add the sauce to the wok.
		Bring to a boil.
		Add the chicken back into the pan.
		Stir in the peanuts and the green onion.
		Remove from the heat and
			stir in the sesame oil.
		Serve hot.