1

Cook rice following packet instructions until tender. Cover and set aside.

2

Meanwhile mix Szechuan pepper, ¾ teaspoon ground black pepper and 3 teaspoons cornflour in a small bowl. Place turkey in a large bowl. Sprinkle over pepper mixture and toss to coat lightly.

3

To make kung pao sauce, whisk remaining cornflour, soy sauce, sherry, vinegar and honey in a small jug until well combined. Set aside.

4

Heat oil in a large non-stick wok or frying pan over medium-high heat. Stir-fry turkey in 2 batches, for 2-3 minutes, or until evenly browned and just cooked. Transfer to a plate. Add garlic, dried chillies and shallots and stir-fry for 1-2 minutes, or until fragrant. Add the kung pao sauce and bring to a simmer. Return turkey and cooking juices from plate to wok and cook for 1 2 minutes or until heated through.

5

Meanwhile, lightly spray a large saucepan with oil and heat over medium heat. Cook brussels sprouts, stirring, for 2-3 minutes, until just tender. Stir in rice and season with salt and pepper. To serve, spoon stir-fry over rice and sprinkle with fresh chilli.