1. In a bowl, combine 1 tbsp of corn flour, bread soda, soy sauce, and sherry wine.
2. Then add the chicken pieces. Stir to coat and set aside to marinate for 8-15 minutes or longer if desired.
3. In the meantime, in a second bowl, combine the water, soy sauce, hoisin sauce, rice vinegar, honey, and chili with an extra tbsp of corn flour. Whisk together well and set aside.
4. Once ready to cook, preheat a large sauté pan or wok over high heat. Add the oil and add the chicken pieces.
5. Sauté stir fry for 3-4 minutes, stirring to color the chicken pieces as much as possible.
6. Remove from the heat and set aside in a bowl.
7. Then, still over high heat, add extra oil if needed, add the red and green peppers and garlic, ginger, and Szechuan peppercorns. Sauté briskly for a minute or so.
8. Pour in the prepared sauce in the bowl and bring it to the boil. Stirring to coat some of the vegetables.
9. Add the chicken pieces and any cooking liquid to the bowl straight away.
10. Shake and sauté the mixture for a further 2 minutes or so until the chicken pieces are fully cooked and well coated.
11. Remove from the heat and sprinkle over the scallions, unsalted peanuts, and sesame oil.
12. Serve immediately with your favorite rice or noodles.

For the Sauce:

• 70ml water
• 3 tbsp soy sauce
• 1 tbsp hoisin sauce
• ½ tbsp rice wine vinegar
• 1 tbsp honey
• 2-3 dried chilies

For the Vegetables:

• 2 tbsp vegetable oil
• 1 tbsp Szechuan peppercorns
• 4 cloves garlic, finely chopped
• 5cm piece ginger, finely sliced
• 1 red pepper, sliced
• 1 green pepper, sliced

To Serve:

• 50g unsalted peanuts, crushed
• 2 tbsp sesame oil
• 2 scallions, sliced

Sustainable Tip: No waste with this recipe, feel free to use the vegetables available in your fridge to bulk it up.