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Marinate the chicken-
In a medium bowl, stir together the soy sauce, rice wine, and arrowroot until the arrowroot is dissolved.
Add the chicken and toss to coat.
Let stand for 10 minutes.
Prepare the sauce-
In a separate bowl, combine the vinegar, soy sauce, Black Bean garlic sauce, sesame oil, sweetener, arrowroot, and Sichuan pepper.
Stir until the sweetener and arrowroot is dissolved. Set aside.
Heat large skillet on high heat.
Add the oil and swirl to coat the base.
Add the chilis and stir-fry for about 30 seconds, until the chilis have just begun to blacken and the oil is slightly fragrant.
Add the sweet peppers stir fry another 2 minutes
Add the chicken and stir-fry until no longer pink, about 3 to 5 minutes.
Add the scallion whites, garlic, and ginger, and stir-fry for 30 seconds.
Add the sauce and coat completely.
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