Place the chicken in a bowl with the corn starch and salt and pepper to taste. Toss to combine. Heat the vegetable oil in a large pan over high heat.
Place the chicken in a single layer in the pan. Cook for 3-4 minutes per side until golden brown. You may have to do this step in batches.
Remove the chicken from the pan. Cover to keep warm.
Add the onion and red and green bell peppers to the pan. Stir in the chilies and sichuan peppercorns. Cook for 3-4 minutes or until vegetables are softened.
Add the garlic and ginger to the pan; cook for an additional 30 seconds. Return the chicken to the pan with the vegetables.
While the chicken and vegetables are cooking, make the sauce. Whisk together all of the sauce ingredients in a small bowl.
Add the sauce to the chicken mixture and bring to a boil; cook for 30 seconds to 1 minute, or until sauce is just thickened. Serve immediately.
Nutrition
Calories: 295kcal | Carbohydrates: 12g | Protein: 35g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 173mg | Sodium: 788mg | Fiber: 3g | Sugar: 5g
