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

  1. Using the blunt edge of a cleaver, lightly pound chicken and cut into slices
  2. Mix chicken with Ingredients B and marinate for 20 minutes.
  3. 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.
  4. Add Ingredients C and stir-fry until ingredients are well mixed and gravy has thickened.
  5. Add cashew nuts, garnish with spring onions and coriander leaves.
  6. 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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What other Chinese food favourites would you like the recipe of? Ask for them in the comments below or on our Facebook page!

 

This recipe was extracted from “Resipi Sihat, Pilihan Bijak” by the Nutrition Society of Malaysia in collaboration with the Ministry of Health Malaysia.
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