Kung po chicken recipe

  • Serves 3-4
  • 5 mins to prepare and 10 mins to cook
  • 260 calories / serving
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Try this Szechuan-inspired recipe from the South-Western part of China. It's quick, easy and delicious to make for a midweek or fakeaway meal. Best eaten with a bowl of white rice and stir-fried greens.

Heat the oil in the wok or deep-sided frying pan. Add the chicken and stir-fry for 5 minutes or until cooked through, with no pink showing. Pour over the sauce, heat through and serve. Garnish with cashew nuts and spring onion

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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • 1tbsp vegetable oil
  • 2 chicken breasts, sliced
  • 425g Sharwood’s Szechuan Kung Po Cook-In Sauce
  • cashew nuts, roughly chopped to garnish
  • 1 spring onion, chopped to garnish
  • Energy 1095kj 260kcal 13%
  • Fat 7g 10%
  • Saturates 1g 5%
  • Sugars 23g 26%
  • Salt 0.1g <1%

of the reference intake
Carbohydrate 31.7g Protein 19.5g Fibre 0.6g


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