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
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Recipe Information

Step by step guide to making Kung Po chicken

  1. 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.
  2. 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.
  3. Add the Sharwood’s Kung Po cooking sauce and heat through for 2 minutes.
  4. 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.

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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

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