A sizzling wok of tender chicken thighs gets seared until golden, then tossed with dried red chilies, lightly crushed Sichuan peppercorns, and crisp red bell pepper for that signature numbing heat and crunch. The glossy sauce comes together with rice vinegar, maple syrup, and a touch of cornstarch for cling, while toasted sesame oil and garlic-infused oil add deep, nutty backbone to every bite. Bright scallion greens and a generous handful of dry-roasted peanuts finish the dish with color and crunch right before serving. Spooned over a bowl of steamed white rice, it's the kind of fiery, restaurant-style stir-fry you'll want on repeat. This one holds up beautifully as a gluten free weeknight dinner, with all the punchy, numbing heat of the original intact.
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In a medium bowl, combine the chicken pieces with 2 tbsp tamari, 1 tbsp cornstarch, and 1 tsp sesame oil. Toss until every piece is evenly coated, then set aside to marinate for 15 minutes at room temperature.
In a small bowl, whisk together the 3 tbsp tamari, rice vinegar, maple syrup, 1 tbsp cornstarch, 1 tsp sesame oil, and crushed red pepper flakes until the cornstarch is fully dissolved. Set the sauce aside.
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