2 tablespoons olive oil
2 pounds chicken thighs, cut into bite-sized pieces
Salt, to taste
Pepper, to taste
6 - 10 dried chili peppers, split in half and seeds removed
1 red bell pepper, diced
1/3 cup water
1/3 cup soy sauce
1/3 cup apple cider vinegar
1/3 cup brown sugar
2 tablespoons Szechuan sauce
1 tablespoon garlic powder
1 teaspoon ground ginger
2 tablespoons cornstarch + 2 tablespoons water
1/3 cup peanuts
Green onions, for garnish, optional
Heat oil in a large skillet set over medium-high heat. Add chicken thigh pieces and season with salt and pepper. Saute until chicken is completely browned, then transfer to a 6-quart slow cooker. Also add in dried chili peppers and red bell pepper.
In a large measuring cup, whisk together water, soy sauce, vinegar, brown sugar, Szechuan sauce, garlic powder, and ground ginger. Combine well and then pour over the chicken and peppers.
Cover slow cooker with lid and cook on low for 4 hours or on high for 2.5 hours.
Whisk together the cornstarch and water and add to slow cooker with the peanuts. Mix to combine, replace lid and cook for another 10 minutes on high.
Serve over steamed rice topped with green onions for garnish.