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Kung po chicken

A popular dish, made with a fruity sweet and sour sauce, infused with chilli.

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Kung po chicken

Preparation time: 5 mins
Cooking time: 5 mins
Serves: 2-3

Sharwood's Szechuan Kung Po Cook-In Sauce

Our Szechuan Kung Po Cook-In S...

Shopping list:
15ml (1Tbsp) vegetable oil
2 chicken breasts diced
1 jar of Sharwood's Szechuan Kung Po Cook-In Sauce
50g whole salted cashew nuts
Spring onion sliced

Method:
1) Heat the oil in a wok or deep-sided frying pan.
2) Add the chicken and stir-fry for 5 minutes or until cooked.
3) Pour over the sauce, heat through and serve with a garnish of cashew nuts and spring onion.  

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Your comments:

Excellent, taste the spices. rich recipe

Bob - added 09 March 10

Use Quorn in place of chicken for a tasty vegetarian meal.

Christine - added 27 May 10

am so passionante about gourmet food especially thai,chinese food.i suggest the cashew nuts can be fried with the hot oil that will bring out the nuts flavour that will add to the dish with the other ingredients.

john grey-johnson - added 25 February 10

We have tried the recipe and it was better than the Take Away. From now on we'll be cooking our own Chinese dishes.

Katherine Caloudis - added 11 February 10

Stunning simply Stunning.

Marie - added 16 May 10

At last I have my appetite back.Thank you for all these wonderful easy to make dishes

Ramona - added 12 March 10

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Cooking Tip

That restaurant flavour

Try marinating the meat in a combination of cornflour, soy sauce and sugar before stir-frying. Then, right at the end, add those big, tempting restaurant flavours with Sharwood's Stir Fry Sauces.