Kung Pao Chicken

Sweet and chickeny (if there is such a word?)

Another fast and furious Chinese meal that's as tasty as it comes.

Ingredients;

2 Large chicken breasts cut into bite size pieces.

4 Tablespoons of white wine vinegar or dry sherry.

6 Tablespoons of light soy sauce.

3 Tablespoons of brown sugar.

3 Tablespoons of tomato puree/ sauce.

1/2 Pint of chicken stock (Oxo will do).

3 Garlic cloves, crushed.

6 Spring onions cut diagonally.

1 Red pepper cut into strips and de-seeded.

2 Tablespoons of corn flour (any flour will do if your stuck).

2 Teaspoons of Szechuan pepper ground or fresh.

6 Red chillies. De-seeded and cut into strips.

1 Tin of water chestnuts. Chopped. (optional).

Salt & Pepper.

Method;

1. Place the chicken in a large bowl and mix in the white wine, soy sauce, chillies, Szechuan pepper, sugar and flour ensuring all the chicken has been coated. Leave to marinate for half an hour.

2. Coat your wok or large deep frying pan with cooking oil and place on a high heat until it just starts to smoke. Throw in your chicken mixture and marinade and stir fry until the chicken is just cooked. Add the pepper, spring onions, garlic and water chestnuts and stir fry for another 4-5 minutes.

3. Place the chicken stock and tomato puree in a sauce pan and bring to the boil then pour over the chicken mixture and cook gently for 4 or 5 more minutes. If you are using a stock cube ensure that it has broken up and dispersed before adding to the chicken.

Serve with cinnamon rice.