Cut your chicken thigh up into equal size pieces.
Marinate your chicken in the seasons/sauce listed above.
Cook off your chicken on medium to high heat and set aside.
In an oiled pan mix your aromatics of ginger garlic and spring onion (whites), then chillies.
Add your white onion softening slightly but still crunchy.
Add in your chicken with the sauce, spring onion (greens) and 1tsp of ground szechuan pepper
Mix and let simmer slightly to thicken the sauce.
Finish with some peanuts.
