In a bowl, whisk together all of the ingredients. Set aside.
In another bowl, combine the cornstarch with the soy sauce and sesame oil. Add the chicken and toss well to coat.
In a large skillet over medium-high heat, cook the chili peppers and Sichuan peppercorns in the oil for 1 minute or until they start to change colour. Generously season with pepper. Add the garlic and ginger. Cook for 1 minute. Add the chicken and cook, stirring often, for 4 minutes or until golden. Add the vegetables and cook for 2 minutes.
Add the sauce. Bring to a boil and cook for 1 minute or until the sauce thickens and coats the chicken and vegetables. Add the peanuts. Serve with jasmine rice, if desired.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.