Szechuan chilli chicken - Kung Pao Style

Chilli chicken that packs as much of a punch as you want to give it!

• Serves: 2

What you need:

• 100g unsalted peanuts, skins removed
• 1 tbsp oil
• 2 chicken breasts, sliced into chunks
• 1 red chilli, de seeded and sliced
• 200g mango tout
• 1 Blue Dragon Szechuan Pepper Stir Fry Shot

What you do:

1. In a wok or frying pan add the oil and peanuts and cook over quite a high heat. Fry the peanuts for 1 minute or until the peanuts start to take on a little colour. Remove and set aside.
2. Then add the chicken and chilli (add a touch more oil if the peanuts have soaked it up) to the pan. Fry the chicken and chilli over a medium heat (approximately 5-6 minutes) until the chicken is golden and almost cooked.
3. Add the mango tout and a tablespoonful of water. Stir fry for 2-3 minutes until the mango tout is cooked, but with bite. Return the peanuts to the wok, add the Dragon Szechuan Pepper Stir Fry Shot, toss to coat and warm and serve through rice.

Cook's tip:

Substitute the chicken and peanuts, for beef strips and cashew nuts for a different flavour explosion!

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