Combine all the marinade ingredients thoroughly and put it into a zip-top bag. Cut the chicken into bite-sized cubes and add to the marinade. Refrigerate for 30-90 minutes only.

Whisk to combine the soy sauces, rice wine vinegar, stock, sugar, sesame oil, pepper and cornstarch in a bowl and set aside. The Szechuan pepper and minced garlic can be combined separately. If you desire a deeper roast on your peanuts, you can toast them for a few minutes in a preheated 375°F oven or fry them in a bit of oil until they darken.

When the chicken has finished marinating, remove it from the marinade and set aside. Discard the marinade.

Heat a wok (or a large pan) on medium to medium-high and add 2 tablespoon of the canola or grapeseed oil. Add the chicken and cook for 5 minutes or until the chicken is almost completely cooked. Remove the chicken to a bowl and set aside.

To the hot wok, add the remaining 1 tablespoon of oil and let it heat up for about 15 seconds. Add the peppers and cook for about 30 seconds. Add the garlic and Szechuan pepper and stir, cooking for only 10 more seconds. Immediately add the sauce and stir, then add the chicken back in and cook until the sauce thickens. This should take about 3-4 minutes. Turn the heat off, stir in the peanuts and green onions and remove to serve. Remove the peppers at this point. The peppers are meant to flavor the dish and not be eaten in the wraps.

Once the chicken is done, serve in a cold lettuce leaf and sprinkle with green onions and toasted sesame seeds. Enjoy!