Make the sauce by combining the broth, soy sauce, hoisin sauce, brown sugar, sesame oil and cornstarch in a small bowl; whisk until well combined. Set aside to allow flavors to mingle.
Toss the chicken pieces in a bowl then season with sea salt and freshly cracked pepper, to taste. Sprinkle the cornstarch on top and toss to coat evenly.
Heat the oil in a large skillet or wok over high heat. Place the chicken in a single layer in the pan and cook for 3-4 minutes per side until golden brown. Remove from the skillet and set aside with a tin foil tent to keep it warm.
Add the onion, red and green bell peppers to the skillet along with the chilies and szechuan peppercorns. Cook, stirring often, until the vegetables are softened, about 3-4 minutes.
Add the garlic and ginger to the pan and cook, stirring constantly, for 1 minute.
Return the chicken and juices to the pan along with the sauce. Bring to a boil; cook for 1 minute, or until the sauce is thickened. Taste and season with sea salt and freshly cracked pepper, if needed. Serve immediately. Enjoy.