• FOR THE SZECHUAN CHICKEN

• 1 pound chicken breast, chopped into bite-sized pieces (you can also use chicken thighs if you’d like)

• 1/4 cup soy sauce

• Salt and pepper to taste

• 1/2 cup corn starch

• 1 tablespoon sesame oil (or use olive oil)

• 1 large bell pepper, chopped

• 2 serrano pepper chopped (optional for extra spicy!)

• 10 dried chile de arbol peppers (optional for extra spicy, or use other dried red chilies you love)

• 1 tablespoon Szechuan peppercorns (or use black peppercorns)

• 1/4 cup peanuts, chopped (plus more for garnish – cashews are great here, too!)

• FOR THE SZECHUAN SAUCE

• 1/4 soy sauce

• 2 tablespoons rice wine vinegar

• 1 tablespoon sesame oil

• 1 tablespoon ground ginger fresh minced ginger is good, too

• 1 tablespoon honey or more for sweeter

• 1 tablespoon chili garlic sauce

• 1 teaspoon garlic powder fresh minced garlic is good, too

• 1 teaspoon sriracha or more to taste

• 1 teaspoon crushed red pepper flakes

• 1/2 cup chicken stock

• 1-2 tablespoons cornstarch, for thickening

• 1/2 – 1 teaspoon szechuan peppercorns lightly toasted and ground (or use black peppercorns instead)

• 1/2 – 1 teaspoon Chinese 5 spice

• FOR SERVING

• Cooked white rice or noodles, spicy chili flakes

Instructions

• Add the chopped chicken to a large bowl. Add soy sauce, salt and pepper and toss to coat. Marinate for 10 minutes.

FOR THE HOMEMADE SZECHUAN SAUCE

• While the chicken is marinating, whisk all of the ingredients except the cornstarch together in a small pot.

• Bring the pot to a boil, then reduce the heat and simmer for 3 minutes.

• To thicken the sauce, dissolve 1 tablespoon cornstarch in 2 tablespoons of water until well mixed. Stir it into the szechuan sauce and stir until it thickens up, 2-3 minutes. For thicker szechuan sauce, use 2 tablespoons cornstarch. Remove from heat and set aside.

FOR THE SZECHUAN CHICKEN

• Heat the oil in a large pan to medium heat.

• Toss the chicken with 1/2 cup corn starch to coat. Add it to the pan and cook, stirring, 5-6 minutes, or until it is cooked through. Remove the chicken and set it aside.

• Heat the pan back to medium-high heat and add the peppers. Cook for 5 minutes to soften.

• Add the peppercorns and chopped peanuts and cook another 2 minutes, stirring.

• Add the chicken back to the pan along with the homemade Szechuan sauce. Reduce the heat and simmer for 5 minutes.

• Serve with rice or noodles. Garnish with extra chopped peanuts and spicy chili flakes.