After tasting this, my hubby refused to let me order takeout!

6. Give the sauce a quick stir (in case the cornstarch has settled) and then pour it over the chicken and peppers in the skillet.
7. Add the peanuts and cook everything together for another 2-3 minutes until the sauce thickens. The peanuts add a delightful crunch – not to mention a bit of sophistication!
8. Top off with the green onions and serve immediately over rice or your chosen accompaniment.
Variations & Tips
Feeling fiery? Adjust the Szechuan peppercorns and red pepper flakes to your taste. Also, feel free to toss in other veggies like snap peas or baby corn for an extra crunch. Sometimes I throw in a splash of Shaoxing wine or dry sherry to deepen the flavor even more – a little secret I picked up that you might enjoy experimenting with. And for my gluten-free friends, just make sure to use a GF soy sauce. Busy bee tip: Chop your veggies the night before and refrigerate them to save precious minutes during your hectic evening. Happy sizzling and enjoy that Szechuan sensation!