Kung Po chicken
Make this popular Chinese takeaway dish at home with this fruity sauce, infused with chilli.
Serves: 2
Preparation time: 10 minutes
Cooking time: 15 minutes
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You will need
- 150g basmati rice
- 1 tablespoon vegetable oil
- 2 British chicken breasts, cut into bite-sized pieces
- 1 jar Sharwood's Kung Po cooking sauce
- 50g cashews or peanuts, to serve
- 50g spring onions, washed and sliced, to serve
Recipe Information
Step by step guide to making Kung Po chicken
- Bring a pan of water to the boil. Add the basmati rice, reduce the heat to a simmer and cook for 10 minutes until tender.
- Meanwhile, heat the vegetable oil in a wok or deep-sided frying pan. Add the chicken and stir-fry for 5-10 minutes or until cooked through with no pink remaining.
- Add the Sharwood’s Kung Po cooking sauce and heat through for 2 minutes.
- Serve the chicken and sauce with the rice and garnish with the nuts and spring onions.
*All information included in this recipe has been provided by Premier Foods.
Summary of customer ratings and reviews
Nutritional information for Kung Po chicken
Nutritional information for Kung Po chicken
Nutrition type | per serving |
---|---|
Calories | 436 kcal |
Total Fat | 11.4g |
Saturated Fat | 3.8g |
Salt | 1.17g |
Sugar | 31.9g |
This recipe is:
- No egg products
- No dairy products
Here are your recipe ingredients
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89p
£1.78/kg
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£1.99
20p/100ml
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£2.50
59p/100g
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85p
£2.83/100g
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Nectar Price
Nectar Price
50p
50p/ea
Without Nectar
69p
69p/ea