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1
In a large bowl, combine the chicken, 1 tablespoon of the ginger, 1 tablespoon of the rice wine or sherry, the soy sauce, 1 teaspoon of the cornstarch, sugar and ground Sichuan peppercorns.
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2
Stir together well and place within arms reach of your pan.
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3
Combine the broth, vinegar and remaining rice wine or sherry with the remaining teaspoon cornstarch in a small bowl and place within arms reach of your pan.
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4
Have the remaining ingredients measured out and near the pan.
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5
Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates within a second or two when added to the pan.
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6
Swirl in the oil by adding it to the sides of the pan and swirling the pan, then add the garlic and remaining ginger and stir-fry for no more than 10 seconds.
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7
Push the ginger and garlic to the sides of the pan and carefully lay the chicken pieces in one layer in the wok or pan.
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8
Let the chicken sear undisturbed for 1 minute, then add the orange zest and stir-fry for 1 minute, until the chicken is lightly colored but not cooked through.
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9
Add the tomatoes and stir-fry 30 seconds, just until the tomatoes begin to collapse.
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10
Stir the broth mixture and add to the pan with the spinach (or chard) and scallions.
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11
Sprinkle with salt to taste and stir-fry for 1 to 2 minutes, until the chicken is cooked through.
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12
Remove from the heat and serve.
