In a bowl, marinate the chicken thighs with the rice wine vinegar, soy sauce, red chili powder and salt, let this sit for an hour to 3 hours in the fridge, bringing it back out to room temperature at least 30 minutes before cooking.
Rinse your sticky rice a few times and let it stand in cool water.
Meanwhile, make your Sichuan sauce. Into a mixer goes the Sichuan peppers, the tomato paste, the garlic and ginger and blitz, adding a few drops of water if needed.
Get those veggies done and dry roast your nuts and set aside.
You ready? Let’s start. Get some vegetable oil going in a large hot skillet, on medium heat. Place those chicken thighs, skin side down and brown them for 3-4 minutes, each side. Remove them.
In the same pan add the broccoli, shrooms and corn and fry for 2-3 minutes on high, then in goes the bell peppers and toss for a further 2 minutes.
At this point, everything should be smoking, reduce the heat to low and add your drained rice, the Sichuan paste and chopped scallions, reserving a tbsp of the green part to sprinkle over. Toss this for 3-5 minutes, careful not to let the rice stick.
Pour in 3 cups of the chicken broth, mix everything well, place your chicken breasts strategically slightly submerged into the rice, and let this simmer away on low heat for 40 minutes, topping it off with the last cup of broth when needed.
When cooked, pour the chilli oil over and cover with a lid until ready to eat. Garnish with the leftover spring onions and crushed peanuts.
Now stuff your fuckin face!