Sichuan-style Stir-Fried Chicken with Vegetables

Ingredients:

500g of neatly sliced, boneless chicken thighs
broccoli florets in a cup
Sliced red and yellow bell peppers, thinly sliced onion, and three minced garlic cloves.
Vegetable oil, two tablespoons
2 teaspoons crushed Sichuan peppercorns
3.5 tbsp. soy sauce
1/fourth cup of oyster sauce
Cornstarch, one tablespoon
1 teaspoon of water
pepper and salt as desired
cooked rice that will be served

Instructions:

To make a marinade for the chicken, combine the soy sauce, oyster sauce, cornstarch, and water in a bowl.

The marinade should be added to the sliced chicken thighs, mixed thoroughly, covered, and refrigerated for at least 30 minutes.

The vegetables can be prepared and placed aside while the chicken marinates.

Warm up your indoor electric searing grill. Add 1 tablespoon of vegetable oil after it is heated.

Cook the marinated chicken thoroughly and lightly brown it in a stir-fry. The chicken should be taken off the grill and put aside.

Add one more tablespoon of vegetable oil to the same grill. Stir-fry the garlic cloves and Sichuan peppercorns until fragrant after adding them.

Grill the bell peppers, broccoli, and onions that have been thinly sliced.

Add the cooked chicken and vegetables back to the grill. Combine everything by tossing it together.

Stir-frying should be done for an additional minute after adding salt and pepper to taste.

Overcooked rice, top the Sichuan-style stir-fried chicken with vegetables.