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1
In a bowl, toss the chicken with the sugar, red pepper flakes, and Szechwan pepper.
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2
Let sit.
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3
To make the rice noodles, place 1/4 pound of rice stick noodles in a bowl, cover with boiling water and let stand until softened.
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4
Drain, cover, and set aside until ready to serve.
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5
To make the seasoning blend, in a blender or small food processor, combine the sesame oil, garlic cloves, ginger, and 2 tablespoons of the green onions, and puree on high speed.
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6
To make the cooking sauce, in a small bowl, combine the chicken stock, soy and hoisin sauces.
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7
In another small bowl, dissolve the cornstarch in the sherry.
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8
Set aside.
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9
Heat 2 tablespoons of the peanut oil to smoking in a wok or very large skillet over high heat.
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10
Add the pureed seasoning blend and cook for 15 seconds.
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11
Add chicken and stir-fry until mostly opaque, but not cooked through all the way, about 2 minutes.
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12
Remove to a plate.
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13
Add the remaining tablespoon of oil, then the onions, carrots, bell pepper, zucchini, and celery, and cook, stir-frying for 30 seconds.
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14
Add the bok choy and mushrooms and cook for 1 minute.
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15
Add the reserved cooking sauce and return the chicken to the wok.
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16
Stir and toss until the sauce glazes the food and the chicken is cooked through, about 2 minutes.
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17
Remove from the heat and whisk in the cornstarch mixture.
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18
Return to the heat and return to a boil.
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19
Cook, stirring, until thickened, about 1 minute.
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20
Remove from the heat and stir in the remaining 2 tablespoons of green onions, the cashews, bean sprouts, and cilantro.
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21
Adjust seasoning to taste, with additional soy sauce, if desired.
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22
Serve immediately over blanched rice noodles.
