Quick and simple, this easy Szechuan Chicken Stir Fry recipe is better than take out!
Place the chicken in a large bowl and set aside.
Season the cornstarch with salt and pepper. Pour the cornstarch over the chicken and toss to coat.
Heat the oil in a large wok or skillet over medium high heat. Shake off the excess cornstarch on the chicken and add it to the pan in batches being sure not to crowd the pan.
Cook the chicken until golden brown and no longer pink. Transfer to a platter and repeat with the remaining chicken.
Remove the last of the chicken from the pan and transfer to a platter.
Add the garlic and ginger to the pan. Cook for 1 minute.
Stir in the red chili peppers. Cook for an additional 1-2 minutes. Add the szechuan peppercorns and dry chilis, cook until crisp, approximately 1 minute.
Whisk together the soy sauce, rice wine vinegar, chili garlic sauce, sesame oil and mirin. Pour the sauce into the pan and stir, cooking for 30 seconds. Turn off the heat.
Return the chicken to the pan and toss to coat.
Sprinkle the chicken with the peanuts, scallions and sesame seeds. Serve immediately with rice, if desired.
This recipe can be made up to 24 hours in advance and stored in the refrigerator in an airtight container. It reheats beautifully on the stovetop or in the microwave.