3teaspoonssugar(for less sweet, reduce the sugar by 1-2 teaspoons depending on your preference)
3teaspoonssoy sauce(depending on how salty the soy sauce and broth are, you can reduce the soy sauce amount by a teaspoon or two or add more if needed, no more than 2 teaspoons)
Massage the chicken with the marinade in a small bowl for half a minute. Allow the chicken to marinate for at least 20 minutes.
Heat the oil in a wok on high heat. Once the wok starts smoking, turn the stove top off. Add the red peppers and peppercorns to the pan quickly stirring for 1 minute being careful to not burn the dried chilies.
Add the chicken to the pan and turn the heat back on to medium high.
Once the outer later of the chicken is cooked and no longer raw, add the ginger and garlic. Cook for an additional 2 minutes, stirring occasionally.
Slowly add the sauce a tablespoon at a time, making sure the chicken is absorbing all the flavors between additions.
Once the chicken is done cooking, add the green parts of the scallions and peanuts. Cook for a minute or two longer.
Serve immediately.
Marinade Instructions
Whisk the ingredients together until the cornstarch is dissolved.
Sauce Instructions
Whisk the ingredients until the corn starch is dissolved.