Kung Pao Chicken & Capsicum

While rice is cooking, roughly chop capsicum and spring onion. Finely chop garlic. Crush black peppercorns (see ingredients) with a pestle and mortar, or in their sachet using a rolling pin.

In a small bowl, combine cornflour (see ingredients), the rice wine vinegar, balsamic vinegar, sesame oil blend, brown sugar, soy sauce and a splash of water. Cut chicken thigh into 2cm chunks and set aside.

In a large frying pan, heat a drizzle of olive oil over high heat. Cook capsicum, tossing, until slightly charred and tender, 3-5 minutes. Transfer to a bowl.

Return frying pan to medium-high heat with a drizzle of olive oil. When oil is hot, cook chicken, tossing, until browned, 4-5 minutes. Add garlic, ginger paste, crushed black peppercorns, chilli flakes (if using) and 1/2 the spring onion. Cook, tossing, until fragrant, 1-2 minutes. Add capsicum and the sauce mixture and cook until sauce is thickened, 1-2 minutes. Remove from heat. Add Sichuan garlic paste and toss to combine. TIP: You may find the peppercorns spicy. Use less if you're sensitive to heat!