Heat the wok/skillet to medium-high and add oil. Wait for 30-60 seconds.
Add ginger, garlic, Sichuan peppers and dried red peppers. Cook for 1-2 minutes or until you smell the fragrance from the ingredients.
Add the marinated chicken and cook for 2-5 minutes or until no longer pink (almost fully cooked).
In a small bowl, combine cornstarch and water then stir.
Add sauce mixture, chicken broth and cornstarch mixture to the wok/skillet; bring to a simmer (3-6 minutes). Stir continually unitl the sauce slightly thickens.
Add the peanuts and green onions. Stir and cook for 30 second.