In a small bowl or measuring cup; add two teaspoons of the toasted sesame oil, the broth, tamari, rice vinegar and chili paste. Whisk to combine.
Heat up your wok over medium-high heat. Add a tablespoon of sesame seed oil and swirl the pan to coat.
Season the chicken with a few pinches of kosher salt and white pepper. Working in batches of two, add in half of the chicken in a single layer and stir-fry 2-3 minutes or until golden and fully cooked. Remove to a clean plate and repeat with the remaining chicken.
Next, add in the ginger and garlic. Cook for 1 minute before adding in the peppers, snow peas and onion. Stir-fry the veggies for 2-3 minutes or until they glisten. Add the chicken back in and toss together with the vegetables.
Next add broth mixture and bring to a boil. Quickly stir the corn starch with the water and add to the stir-fry, cook for 1 to 2 minutes or until the sauce has thickened.
Serve the Szechuan chicken stir-fry over rice and garnish with a few green onions and chopped peanuts.