Lightly pound chicken with the broad side of a cleaver; cut into 1"
pieces; combine corn starch and soy sauce in medium bowl; add
chicken; mix well. Let stand 30 minutes. Cut stems from dried
peppers.
Combine ingredients for seasoning sauce in a small bowl and mix well.
Set aside.
Heat oil in wok over high heat 1 minute; stir-fry chicken pieces
about 2 minutes until very lightly browned; remove chicken with a
slotted spoon, draining well over wok; set aside.
Remove oil from wok, except 2 tb; heat oil over medium heat; stir-fry
peppers and peppercorns until peppers turn dark brown; add ginger and
cooked chicken; stir-fry 1 minute; add seasoning sauce; stir well and
cook until sauce thickens slightly; remove wok from heat and stir in
peanuts. Serve hot.
