Kung Pao Chicken with Sichuan Pepper, Jasmine Rice & Chilli

In a pot, bring 1¹⁄₂ cups water to a boil. Stir in the rice. Cover with a lid and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Keep pot covered and let the rice absorb any remaining water off the heat. Fluff the finished rice with a fork.

Tip! Taste the rice - if it is still too firm, add a few more tablespoons of water.

Dice chicken into bite sized pieces and marinate in cornflour and half of the soy and rice wine, reserving the rest for the sauce.

Tip! Marinating serves two purposes here. Flavour of course but also tenderisation of the meat. The cornflour will also make a lovely silky sauce.

Dice red capsicum and zucchini into 2cm cubes. Cut spring onions into 3cm lengths. Slice chilli on an angle into thin slices. Grate or finely chop garlic and ginger.

Tip! Use as much or as little chilli as you wish. Take the seeds out for less heat or just poke the chilli a few times with a fork, add to the dish for cooking and remove for serving for a very mild option.

In a jug or small bowl combine the remaining soy and rice wine, hoisin, Sichuan pepper (to taste), sesame oil, garlic and ginger. Whisk to combine.

Heat a wok over medium high heat. Add a drizzle of oil and add the chicken. Stir fry for 2-3 minutes until browned. Add the capsicum, zucchini and chilli and spring onion. Stir fry for 2-3 minutes, until veg starts to soften.

Tip! Use a large frypan if you don't have a wok. Add chicken carefully to avoiding it spitting and burning you.

Add sauce mix, cook for a further minute or two until sauce is thick and glossy and veg is cooked through but still crunchy. Divide rice and the stir fry between serving bowls. Garnish with peanuts and enjoy.

In a pot, bring 1¹⁄₂ cups water to a boil. Stir in the rice. Cover with a lid and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Keep pot covered and let the rice absorb any remaining water off the heat. Fluff the finished rice with a fork.

Tip! Taste the rice - if it is still too firm, add a few more tablespoons of water.

Dice chicken into bite sized pieces and marinate in cornflour and half of the soy and rice wine, reserving the rest for the sauce.

Tip! Marinating serves two purposes here. Flavour of course but also tenderisation of the meat. The cornflour will also make a lovely silky sauce.

Dice red capsicum and zucchini into 2cm cubes. Cut spring onions into 3cm lengths. Slice chilli on an angle into thin slices. Grate or finely chop garlic and ginger.

Tip! Use as much or as little chilli as you wish. Take the seeds out for less heat or just poke the chilli a few times with a fork, add to the dish for cooking and remove for serving for a very mild option.

In a jug or small bowl combine the remaining soy and rice wine, hoisin, Sichuan pepper (to taste), sesame oil, garlic and ginger. Whisk to combine.

Heat a wok over medium high heat. Add a drizzle of oil and add the chicken. Stir fry for 2-3 minutes until browned. Add the capsicum, zucchini and chilli and spring onion. Stir fry for 2-3 minutes, until veg starts to soften.

Tip! Use a large frypan if you don't have a wok. Add chicken carefully to avoiding it spitting and burning you.

Add sauce mix, cook for a further minute or two until sauce is thick and glossy and veg is cooked through but still crunchy. Divide rice and the stir fry between serving bowls. Garnish with peanuts and enjoy.