Combine cornstarch and soy sauce in medium bowl.
Add chicken; mix well and let sit for 30 minutes.
Meanwhile cut stems from dried peppers and set aside.
Combine ingredients for seasoning sauce in small bowl, set aside.
Heat oil in wok over high heat, about 1 minute. stir fry chicken about 2 minutes, until lightly browned. Remove and drain chicken. Remove all but 2 tablespoons oil from wok.
Reduce heat to medium. stir fry dried peppers and szechuan peppercorns until peppers turn dark brown.
Add minced ginger and cooked chicken, stir fry 1 minute. Add seasoning sauce. Stir well and cook until sauce thickens slightly.
Remove wok from heat. Stir in peanuts. Serve hot over rice.