Kung Po Chicken
A popular dish, made with a fruity sweet and sour sauce, infused with chilli
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15ml (1Tbsp) vegetable oil
2 chicken breasts - diced
1 x 415g jar Sharwood's Kung Po
50g whole salted cashew nuts
spring onion -sliced
Cooking Method
Heat the oil in a wok or deep-sided frying pan.
Add the chicken and stir-fry for 5 minutes or until cooked.
Pour over the sauce, heat through and serve.
Garnish with the cashew nuts and spring onion.
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