2 tbsp. oil
3 single chicken breasts
1/2 tsp. red chilies
1/2 tsp. secuan peppercorns
1 sm. onion, sliced & cut in half
1 c. celery, sliced diagonally
1 yellow bell pepper, seeded & cut into strips
1 c. zucchini, cut into 1/4" x 1/4" x 1" strips
1 c. cabbage, sliced
1 1/2 c. chicken stock
1 (1 oz.) can mandarin oranges, drained (save juice)
1/4 tsp. fresh ginger
1/2 tsp. garlic
2 tsp. sugar
1/2 c. rice wine or dry sherry
1 tbsp. light soy sauce
1/4 c. cornstarch
Toasted peanuts
1 c. bok choy

Skinless, boneless and cut into 1/2" x 1/2" x 1" strips.

Heat the oil in the wok, add sechuan pepper and red chilies and toast until crisp. Strain the peppers from the oil; set aside. Heat oil and add chicken pieces to the wok and stir fry until white and firm. Add celery, yellow pepper, zucchini, bok chow, mandarin oranges, fresh ginger and garlic. Stir fry 2 minutes. Add stock, sugar, vinegar, soy sauce and 1/4 cup wine. Reserve the remaining wine. Use a mortar and pestle to crush the toasted peppers until pulverized. Add peppers to the stir fry. Add cornstarch to remaining 1/4 cup wine and stir until thickened. Serve stir fry over rice and garnish with toasted peanuts. Yield: 8 servings.

NOTE: In place of a mortar and pestle one can use a backside of a heavy skillet rubbing the toasted peppers against a hard surface will achieve the same results.