Heat things up: Grab your wok and crank up the heat. Add the oil and toss in the chicken cubes. Stir-fry for a few minutes until they’re cooked through and looking golden. Remove the chicken and set it aside (no sneaky bites... yet).

Veggie vibes: In the same pan, throw in the chopped red onion and green pepper. Fry for a couple of minutes until they’re softened but still have some crunch. Nobody likes soggy veg.

Spice attack: Add the garlic, ginger, chillis, and Szechuan peppercorns. Stir-fry for another minute, letting those flavours explode. You’ll know it’s working when your kitchen starts smelling like a spicy paradise.

Sauce magic: Chuck the chicken back into the pan. Add the light soy, dark soy, honey, and oyster sauce. Stir it all together until everything is beautifully coated in a glossy, spicy glaze. It should be sizzling and looking irresistible.

Serve it up: Plate your masterpiece and dig in. You’ll probably want seconds—just saying.