Preparation

• In a medium bowl, combine the chicken, ginger, 1 tsp. of the soy sauce, 1 tsp. of the rice wine, the cornstarch, 1/2 tsp. salt, and 1 tsp. cold water. Stir until the cornstarch is dissolved. Add 1 tsp. of the peanut oil, and stir until the chicken is lightly coated.
• In a small bowl, combine the broth, vinegar, sugar, sesame oil, the remaining 1 tsp. soy sauce, and the remaining 1 tsp. rice wine.
• Heat a 14-inch flat-bottomed wok (preferably seasoned carbon steel) or a 12-inch stainless-steel skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Add 1 Tbs. of the peanut oil, swirl to coat the pan, then add the chile peppers, garlic, and ground peppercorns. Stir-fry with a metal spatula until fragrant, about 10 seconds. Push the aromatics up the sides of the wok, and add the chicken mixture, spreading it evenly over the bottom in a single layer. Cook, undisturbed, for 1 minute, letting the chicken begin to sear. Then stir-fry the chicken with the aromatics until beginning to brown but not cooked through, about 1 minute. Transfer the chicken mixture to a plate.
• Add the remaining 1 Tbs. peanut oil to the wok, and swirl to coat. Add the bell pepper, and stir-fry until bright red, 1 minute. Return the chicken mixture to the wok with any accumulated juices. Pour the broth mixture down and around the sides of the wok, and stir-fry until the chicken is just cooked through, about 1 minute. Add the scallions and peanuts, and cook until the scallions are bright green, about 30 seconds. Serve immediately with rice.