In a small pot, allow snow peas to sit in water with a bit of salt on low boil for several minutes. This will help them soften up more and reduce frying time with the other vegetables.
Fry mushrooms separately in a pan over butter, coconut oil, or your preferred substitute. Allow mushrooms to soak in their own juices while frying for a few minutes so they absorb as much flavour as possible. They will darken in colour as seen here.
Fry chicken on medium-high heat for several minutes, allowing the seasoning to seer slightly without making it burned and dry. Set aside when finished.
In a pot, begin frying vegetables, minus green pepper; add the green pepper after a couple minutes as it doesn't take as long to get soft as the other veggies. After all vegetables are softened to your liking, drain any excess oil or liquid from the pot.
Dump Szechuan sauce, mushrooms, and chicken/protein of choice into the mix. Turn heat to low and stir vigorously for several minutes. If you want a very spicy batch, now is a good time to add extra hot sauce to the mix.