Serves
5 people
Ingredients A
300g chicken breast (skin-off)
8g dried chilli, cut diagonally into pieces of 2cm length
5 tsp vegetable oil
30g cashew nuts, dry roast (or pan fry without oil in a non-stick pan over low heat till fragrant)
100g fresh (canned) water chestnut, diced
Spring onion and coriander leaves for garnish
Ingredients B
2 tsp soy sauce
2 tbsp water
2 tsp corn flour
Ingredients C
2 tsp soy sauce
2 tsp sugar
1/2 tsp sesame oil
1 tsp Lea & Perrin sauce
2 tbsp water
1 tsp corn flour
Method
- Using the blunt edge of a cleaver, lightly pound chicken and cut into slices
- Mix chicken with Ingredients B and marinate for 20 minutes.
- Heat wok and add oil. When oil is hot, stir-fry dried chillies over medium heat for 30 seconds. Add chicken and water chestnut and stir-fry until it changes colour.
- Add Ingredients C and stir-fry until ingredients are well mixed and gravy has thickened.
- Add cashew nuts, garnish with spring onions and coriander leaves.
- Serve with brown rice.
Top tip: Feel free to add in some crunchy veggies of your choice for some fibre. Broccoli, onions, green and red peppers taste great in Kung Po chicken!
Nutritional content per serving (80g):
- Calories: 218 kcal
- Fat: 10.4g
- Protein: 17g
- Calcium: 13mg
- Cholesterol: 20mg
- Iron: 1.2mg
See more of our Malaysian Chilli recipe series or check out our Healthy Meals Under RM10 series.
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