Combine the soy sauce, Shaoxing wine and cornstarch in a medium bowl. Add the chicken pieces and toss to coat them well. Marinate the chicken for at least 30 minutes.

Make the sauce by whisking together the Shaoxing wine, balsamic vinegar, soy sauce, hoisin sauce, ginger, sugar and cornstarch. Set aside.

Pre-heat a wok or large sauté pan over high heat. When the pan is hot, add a little peanut oil. Add half of the chicken pieces to the pan – be sure not to over-crowd. Let the chicken sit in the pan for one minute, then stir or toss the chicken to brown on all sides. Remove the chicken from pan and set it aside. Repeat with the remaining chicken and add it to the first batch.

Add the dried chili peppers and Sichuan peppercorns to the hot pan. Stir-fry over medium-high heat for 1 minute to char the peppers. Push the charred peppers to the sides of the pan and add the red and green peppers. Stir-fry for a few minutes. Then add the zucchini and white parts of the scallions. Stir-fry all of the vegetables together until they start to soften slightly. Whisk the sauce again and add it to the pan, bringing it to a boil. Add the water chestnuts and return the cooked chicken to the pan, tossing everything together. Stir-fry for a few more minutes before adding the peanuts and sesame oil. Toss one last time.

Serve over rice and top with the scallion greens.