Adapted from Lee Hwa Lin's Szechwan Style Chinese Cuisine cookbook. The original recipe calls for a technique whereby the chicken is cooked in low-heat oil (4 cups of oil). I changed this to a stir-fry to make it healthier. Also, I significantly cut back on the amount of red chili peppers. To make this a one dish meal, I added red bell peppers, snow peas and mushrooms. Use whatever vegetables you have on hand. All you need is some steamed brown rice to complete this meal.