Hunan Kung Pao

Combine the chicken and shrimp in a mixing bowl along with 4 teaspoons of soy sauce 4 teaspoons rice wine and 2 teaspoons sesame oil. Sprinkle with cornstarch and mix until evenly combined. Set aside to marinate for 25 minutes.

Heat half of the vegetable oil in a wok over high heat. Stir in the chicken and shrimp and cook until the chicken has turned white on the outside and is still a bit pink in the center; about 5 minutes. Remove the chicken and wipe the wok clean.

Heat the remaining vegetable oil over high heat. Stir in the garlic and cook for a few seconds until the garlic begins to turn brown. Stir in the dried chiles and Szechwan peppercorns; cook and stir a few seconds until the peppers begin to darken. Add the red and green bell peppers dark soy sauce 2 tablespoons of rice wine and 2 tablespoons of sugar. Bring to a boil stir in the chicken and cook until the peppers are nearly tender and the chicken is no longer pink in the center about 5 minutes more. Stir in the peanuts and green onion until the green onion becomes limp. Stir in a few drops of sesame oil to serve.