Ingredients:

For the Chicken:

1 pound boneless, skinless chicken breasts or thighs, thinly sliced
2 tablespoons soy sauce
1 tablespoon cornstarch
1 tablespoon vegetable oil (for stir-frying)
For the Stir-Fry:

1 red bell pepper, sliced
1 green bell pepper, sliced
1 small onion, sliced
2 cloves garlic, minced
1 tablespoon ginger, minced
1/2 cup roasted peanuts (optional)
3 green onions, sliced (for garnish)
1 tablespoon sesame seeds (for garnish, optional)
For the Szechuan Sauce:

2 tablespoons soy sauce
2 tablespoons rice vinegar
2 tablespoons Szechuan chili paste (or more to taste)
1 tablespoon hoisin sauce
1 tablespoon sugar or honey
1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)

Instructions:

Marinate the Chicken:

In a bowl, combine the sliced chicken with soy sauce and cornstarch. Mix well and set aside to marinate for at least 15 minutes.
Prepare the Szechuan Sauce:

In a small bowl, whisk together the soy sauce, rice vinegar, Szechuan chili paste, hoisin sauce, and sugar or honey. Set aside.
Stir-Fry the Chicken:

Heat a wok or large skillet over high heat and add 1 tablespoon of vegetable oil.
Add the marinated chicken to the wok and stir-fry for 4-5 minutes until the chicken is browned and cooked through. Remove the chicken from the wok and set aside.
Cook the Vegetables:

In the same wok, add a little more oil if needed. Add the sliced bell peppers, onion, garlic, and ginger.
Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
Combine and Finish:

Return the cooked chicken to the wok and pour the Szechuan sauce over the top.
Stir in the cornstarch-water mixture and cook for another 2-3 minutes, stirring constantly, until the sauce thickens and coats the chicken and vegetables.
If using, stir in the roasted peanuts.
Serve:

Garnish the stir-fry with sliced green onions and sesame seeds.
Serve hot with steamed rice or noodles.
Enjoy your Spicy Szechuan Chicken Stir-Fry, a bold and flavorful dish that’s perfect for a quick and satisfying meal!­