Spicy Screamin’ Szechuan Stir Fry - cooking recipe

Ingredients

12 12 ounces diced boneless skinless chicken breasts or 12 ounces diced pressed tofu
3 -6 tablespoons water
2 red chilies, diced
2 yellow chili peppers, diced
6 tablespoons soy sauce
3 -4 tablespoons garlic and red chile paste (I've found Sun Luck brand to be the best)
2 tablespoons rice wine vinegar
1 tablespoon sherry wine
1 tablespoon cider vinegar
2 tablespoons honey
3 -4 teaspoons szechuan seasoning (Option ( make your own with szechuan peppercorns, anise, etc. But I'm content with the McCormick va)
1/2 teaspoon ginger
cayenne
1 -3 teaspoon minced garlic
1 1/2 teaspoons hot chili oil
1/2 teaspoon sesame oil
1/2 cup sliced water chestnuts
1/4 cup bamboo shoot
3 stalks celery, diced
1 large red bell pepper, diced
1 large yellow bell pepper, diced
3/4 cup carrot, diced
1 1/2 cups broccoli florets
1 1/2 cups straw mushrooms
2 tablespoons peanut oil
6 scallions, lower portions only, diced
3 teaspoons minced garlic
1 red chile, diced
1 yellow chili pepper, diced

Preparation

Mix together the diced chilies, soy sauce, chili garlic paste, vinegars, and honey until well blended.
Add the szechuan seasoning, ginger, cayenne, and garlic.
Stir to mix.
Add the oils, mix, and then water down to desired spiciness.
Marinate the seitan / chicken / tofu for at least 2 hours, preferably 4-6.
Shake or turn occasionally to ensure even flavor distribution.
Heat the oil in your wok.
Add scallions, garlic, and chilies and stirfry to season, 1-2 minute
Turn on the fan above your stove.
Trust me.
Add the marinated chicken and about 1/3 of the sauce.
Saute on high heat for 5-10 minutes.
Add carrots, water chestnuts, and celery; stir fry for 4-5 minutes.
Add 1/3 more of the marinade sauce.
Add broccoli, bamboo shoots, mushrooms and bell peppers.
Saute for 3-5 minutes.
If you desire, thicken the remaining marinate sauce with 2 tsp cornstarch and stirfry for an additional 1-3 minutes after adding.
Serve over hot whole wheat spaghetti (trust me, this works) or brown rice.