Ingredients
2 chicken breast fillets (or use 8 boneless thighs)
1 medium onion (diced)
1 jar Wing Yip Kung Po Sauce 85g cashew nuts
2 spring onions (3cm lengths)
8-10 dried red chillies (whole if small)
1 tsp minced garlic (or use fresh)
1 tsp minced ginger (or use fresh)
3 tbsp peanut or vegetable oil
Cooking Method
Step 1
Cut chicken into bite size pieces.
Step 2
Heat oil in a wok and fry dried chillies gently. Drain and keep aside.
Step 3
In the same oil fry the onions, minced garlic and ginger.
Step 4
Add the chicken and the Kung Po sauce together with 1/2 a jar of water. Cook out the sauce for 3-4 minutes.
Step 5
When the chicken is almost cooked add the fried chillies and the white stalks of the spring onions.
Step 6
Last of all add the green spring onion tops and the cashew nuts, stir well and serve immediately.
