1 pound skinless, boneless chicken breast or thighs, cut into 1-inch cubes
2 tablespoons peanut or vegetable oil
8 to 10 dried red chilis
5 scallions, white and green parts separated and thinly sliced
2 cloves garlic, minced
1 teaspoon minced or grated ginger
¼ cup unsalted dry-roasted peanuts
Marinade:

1 tablespoon soy sauce
2 teaspoons Chinese rice wine or dry sherry
1 ½ teaspoons cornstarch
Sauce:

1 tablespoon Chinese black vinegar, or substitute good-quality balsamic vinegar
1 teaspoon soy sauce
1 teaspoon hoisin sauce
1 teaspoon sesame oil
2 teaspoons sugar
1 teaspoon cornstarch
1 teaspoon ground Sichuan pepper