Kung-po Chicken (Szechuan Style)
Serves 5

Ingredients
300 g chicken breast, discard skin
8 g dried chili, cut diagonally into pieces of 2 cm length
25 g (5 tsps) vegetable oil
30 g cashew nuts, dry roast
100 g fresh (canned) water chestnut, diced
spring onion and coriander leaves for decoration

Ingredients (A)
10 g (2 tsps) soy sauce
40 ml (2 tbsps) water
10 g (2 tsps) cornflour

Ingredients (B)
10 g (2 tsps) soy sauce
10 g (2 tsps) sugar
2.5 g (1/2 tsp) sesame oil
5 g (1 tsp) Lea & Perrin sauce
40 ml (2 tbsps) water
5 g (1 tsp) cornflour

Method

1. Using blunt edge of cleaver, lightly pound chicken and cut into slices.

2. Mix chicken with ingredients (A) 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 (B) and stir-fry until ingredients are well mixed and the gravy has thickened to required consistency.

5. Add cashew nut, decorate with spring onions and coriander leaves. Serve with rice.

Weight per serving: 80 g