Half an hour before start cooking, dice the chicken and place it in a bowl with soy sauce, rice vinegar and corn flour. Cover with cling film and leave it to soak in the fridge. Peel and slice the spring onions. Wash, dry and chop the red pepper. Peel and slice the garlic and ginger (omit this if you use ginger paste). Crush some Sichuan pepper and chilli in a mortar.
Pour some Borges coupage extra virgin olive oil in a wok or frying pan. When it is hot, toss in the chicken and fry it until golden on the outside but still tender inside. Set aside.
Add some oil and spice it with Sichuan pepper and chilli. Cook over low heat.
Stir fry the spring onion over medium-low heat together with the red pepper, ginger and garlic. After 5 minutes, add the chicken, some sesame oil, chicken stock and sugar. Mix it well and increase cooking temperature. Boil down the stock, add some Borges peanuts and chopped chives.