Chicken with chilli and peanuts

Cut the chicken into thin slices.
Combine 10 ml soya sauce, 10 ml rice and the sesame oil.
Add the cornflour and stir well.
Add the chicken and stir to coat. Set aside to marinate for at least 30 minutes.
While the meat is marinating, cut the chillies into 1,5 cm pieces. Remove the seeds.
Heat the wok over medium to high heat and add 10 ml sunflower oil.
When the oil is hot, add the chicken and stir-fry for about two minutes, until the meat turns white and is almost cooked, then remove from the wok.
Add another 10 ml sunflower oil and stir-fry the garlic for 30 seconds.
Add the chillies and the peppercorns, if you are using them. Stir-fry for 30 seconds until the chillies turn dark red.
Add the sugar, peppers and 100 ml hot water and bring to the boil.
Add the chicken and the peanuts to the boiling mixture.
Stir well and remove from the heat. Add the remaining soya sauce and rice wine, stir through and serve hot.