Ingredient:

• 1 pound boneless skinless chicken breasts, cubed
• 3 tablespoons cornstarch
• 2 egg whites, room temperature
• 1 teaspoon reduced-sodium soy sauce
• 1/4 teaspoon crushed Szechuan peppercorns
• 1/4 teaspoon salt
• SAUCE:
• 2 tablespoons Shaoxing wine
• 1 tablespoon reduced-sodium soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon sugar
• 2 teaspoons sesame oil
• 1 teaspoon minced fresh gingerroot
• 1 teaspoon minced garlic
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• STIR FRY:
• 1/4 cup canola oil, divided
• 1 medium sweet red pepper, chopped
• 1 medium green pepper, chopped
• 1/2 medium onion, chopped
• 3 green onions, thinly sliced, whites and green separated
• 3 dried red chiles
• 1 teaspoon crushed Szechuan peppercorns
• Hot cooked rice, for serving