In a small mixing bowl: stir in low sodium soy sauce, white wine, sesame oil. Set aside.
Cut the chicken breasts into small bite pieces.
In the mixing bowl, marinate the chicken with the marinating sauce. Set aside and let it marinade for at least 15 minutes.
Add the cornstarch and mix until the chicken is fully coated.
In a skillet, heat up 3 tablespoon cooking oil and cook the chicken until golden brown. Set aside.
In a large skillet, heat up 2 tablespoon cooking oil and stir in ginger, garlic, green onion, sizchuan peppercorns for about 1 minute. Add the chicken and the stir fry sauce into the skillet. Keep stirring for about 2-3 minutes. Season with salt and pepper if needed.