COMBINE IN SAUCEPAN 
1 tsp oil 
1 tsp ground Sichuan pepper (Sichuan pepper is the powder you have after you roast and grind the peppercorns.)
1 tsp crushed red pepper OR 8 to 10 dried red chilies
3 scallions, white and green parts separated, thinly sliced
2 garlic cloves, minced
1 tsp minced or grated fresh ginger OR 1/2 tsp ground ginger 

Saute these together to develop flavor, then add
3/4 cup broth
2 tbsp Chinese black vinegar, or substitute good-quality balsamic vinegar
2 tbsp honey or brown sugar
2 tbsp chili garlic sauce
2 tbsp dark soy sauce
2 tbsp light soy sauce
2 tsp cornstarch dissolved in 2 tbsp water to thicken

DIRECTIONS:
1. Simmer sauce over medium heat until it thickens.
2. Brown chicken fast in wok.
3.  Then add a chopped red pepper, half a chopped onion and half a chopped zucchini.
4. Then add sauce and 1 small can of diced water chestnuts and a handful of unsalted dry-roasted peanuts.
5.  Before serving, drizzle with 1 tsp sesame oil (don’t cook sesame oil, add it before serving)