Szechuan Chicken

Sauce:

• ¼ cup broth
• 3 tbsp soy sauce
• 1½ tbsp hoisin sauce
• 1½ tbsp brown sugar
• 1 tbsp sesame oil
• 1 tbsp cornstarch

Stir Fry:

• 3-4 tbsp vegetable oil
• 1 lb chicken breast boneless, skinless, cut into 1-inch pieces
• salt sea salt and freshly cracked, to taste
• black pepper sea salt and freshly cracked, to taste
• 3 tbsp cornstarch
• ½ yellow onion cut into 1-inch pieces
• 1 small red bell pepper cut into 1-inch pieces
• 1 small green bell pepper cut into 1-inch pieces
• 10-12 dried red chili
• ½ tbsp Szechuan peppercorns
• 3 garlic cloves, minced
• 1 tsp ginger minced
• sea salt freshly cracked, to taste, if needed
• black pepper freshly cracked, to taste, if needed