Poultry
Kung Pao Chicken with Cashews and Fresh Chillies
Kung pao is a classic of Chinese cuisine that you can make in under an hour. The traditional Szechuan version uses dried chillies, but we have swapped them for fresh ones. Chicken, cashews and crunchy vegetables come together in a quick, fragrant dish that tastes best with rice.
Prep: 20 min
Cook: 30 min
Servings: 4
Energy: 557 kcal per serving
Method
01.
Heat the oil in a large wok over a medium heat and fry the cashew nuts for a few minutes, stirring constantly, until they turn golden brown. Lift them out with a slotted spoon onto a plate and set asi…
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