1. Add Meat of your choice
2. Add Vegetables of your choice
3. Add "Szechuan Sauce"

Step 1: Cut 200 grams of boneless chicken cut into bite-sized cubes and coat in a mixture of egg, powdered black pepper, and salt
Step 2: Heat 500 ml of oil in a wok/pan over high heat. Deep-fry the chicken for 3-5 minutes until it's cooked through.
Step 3: Remove 90% of the excess oil from the wok/pan. Add your choice of vegetables ideally (Bell Peppers: 40 grams (thinly sliced), Celery: 30 grams (sliced diagonally), Carrots: 30 grams (julienned), Onions: 40 grams (thinly sliced), Dried Red Chilies: 5 grams (whole) to the same pan and stir-fry on high heat for 1-2 minutes
Step 4: Return the chicken to the pan. Add Food to Go Szechuan Sauce and stir-fry everything for 1-2 minutes.
Step 5: Mix 2 tablespoons of corn flour with 3 tablespoons of water to make a slurry in a separate bowl.
Step 6: Add the slurry to the pan and cook until the sauce thickens.
Step 7: Garnish with chopped scallions (Spring Onion). Serve with rice or noodles.

• Szechuan Chicken with dried chilies
• Spicy Szechuan Beef Stir-Fry
• Szechuan Prawns with garlic and peppers
• Stir-Fried Noodles with Szechuan Sauce
• Szechuan Fish with sauce

May contains traces of nuts, mustard and dairy products