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

See more Chinese recipes 

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.

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  • 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
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  • Energy 1097kj 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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