Sichuan Chicken

In a bowl, combine the chicken pieces with the soy sauce, rice wine (if using), and cornstarch. Leave to marinate for about 15-20 minutes.

In another bowl, mix the Sichuan chili sauce, peanut paste, garlic, ginger, soy sauce, vinegar, sugar, and chicken stock. Mix well until smooth.

Heat the vegetable oil in a deep frying pan or wok over medium heat. Add the chopped vegetables (chili pepper, onion, carrot, bell pepper, and any other vegetables you are using) and sauté for 3-5 minutes or until soft.