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Kung po chicken

by Christina Julia

Kung po chicken

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 250g/9oz skinless chicken
  • breast fillets 1⁄4 teaspoon salt
  • 1⁄2 egg white
  • 1 teaspoon cornflour
  • 1 green pepper, seeded
  • 4 tablespoons vegetable oil
  • 1 spring onion, cut into short sections
  • a few small slices of fresh root ginger
  • 5 dried red chillies, soaked, seeded
  • and shredded
  • 2 tablespoons yellow bean sauce
  • 1 teaspoon rice wine
  • 100g/4oz roasted cashew nuts
  • a few drops of sesame oil


  • Cut the chicken into small cubes about the size of sugar lumps. Put the
    chicken in a small bowl, and mix with the salt and egg white. Mix a few
    drops of water with the cornflour to form a paste, and add to the bowl.
  • Cut the green pepper into cubes, about the same size as the chicken
  • Heat the oil in a wok, add the chicken, spring onion and ginger, and
    stir-fry for 1 minute, then add the chillies with the yellow bean sauce and
    wine. Blend well and stir-fry for another minute. Finally, stir in the roasted
    cashew nuts and sesame oil.
  • Serve hot with boiled rice

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