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Ingredients
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250g chicken thigh fillet, diced
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½ red pepper, diced
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4 spring onions, chopped
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30g roasted cashew nuts (optional)
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1 Tbsp oil
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60g sachet Kung Pao Chicken Stir-fry Sauce
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Also good with
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Beef, seafood or vegetables
Method
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Heat oil in wok or frying pan, add chicken and stir-fry over medium high heat 5-7 minutes until golden.
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Add pepper and spring onions, cook 3-4 minutes, stirring.
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Add Kung Pao Stir-fry Sauce, toss with a splash of water to heat through for 2 minutes. Serve with rice.
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