In a bowl, combine sliced chicken liver with Shaoxing wine and salt. Sprinkle in the cornstarch, gently mixing to ensure all pieces are coated. Allow the liver to marinate for 15–20 minutes at room temperature.

While the liver marinates, whisk together chicken broth, Shaoxing wine, light soy sauce, dark soy sauce, sugar, and ground Sichuan peppercorns in a small bowl. Set this savory sauce aside.

Heat 1 tablespoon of peanut oil in a nonstick skillet over medium-high heat. Add the marinated chicken liver in a single layer, cooking without stirring for about 1 minute. Turn and cook until golden brown, about another minute, then transfer to a plate.

In the same skillet, add more oil if needed, then toss in minced garlic and ginger. Stir-fry for about 30 seconds until fragrant.

Next, add the sliced onion to the skillet, cooking for about 1 minute until it starts to soften. Add the bell peppers, stir-frying for another 2–3 minutes.

Return the cooked chicken liver to the pan, pour in your prepared sauce, and cook for an additional 2–3 minutes until the sauce thickens.

Drizzle a touch of sesame oil over the stir-fry and serve hot over steamed rice.