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Kung Pao Chicken

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1 tablespoon oil (peanut or vegetable)
1 pound chicken breast, cut into bite sized pieces
10 dried red chilies
1 teaspoon sichuan peppercorns, toasted and ground (optional)
1 tablespoon garlic, minced/grated
1 tablespoon ginger, minced/grated
1/4 cup chicken broth (or water)
2 tablespoons light soy sauce
1 tablespoon dark soy sauce
1 tablespoon chinkiang (Chinese black vinegar) (or balsamic vinegar)
1 teaspoon sugar
2 teaspoons cornstarch
1/4 cup roasted peanuts, coarsely chopped
1 teaspoon sesame oil
4 green onions, sliced
1 tablespoon oil (peanut or vegetable) 1 pound chicken breast, cut into bite sized pieces 10 dried red chilies 1 teaspoon sichuan peppercorns, toasted and ground (optional) 1 tablespoon garlic, minced/grated 1 tablespoon ginger, minced/grated 1/4 cup chicken broth (or water) 2 tablespoons light soy sauce 1 tablespoon dark soy sauce 1 tablespoon chinkiang (Chinese black vinegar) (or balsamic vinegar) 1 teaspoon sugar 2 teaspoons cornstarch 1/4 cup roasted peanuts, coarsely chopped 1 teaspoon sesame oil 4 green onions, sliced