CHICKEN KUNG PO
4 chicken fillets 1 red pepper, diced 1 yellow pepper, diced 1 orange pepper, diced 250g mangetout 4 cloves garlic, finely chopped 1 tbsp ginger, minced 2 stalks spring onion 30g cashews 1 tsp chilli flakes low cal spray oil 1/4 plate per person brown or basmati rice 2 tbsp rice wine vinegar 2 tsp honey 4 tbsp soy sauce 8 tbsp water 2 tbsp cornflour
Heat the low cal spray oil on a non-stick pan and also put on a pot of water to boil for the rice. Chop the chicken into thin strips or dices and cook with the chilli flakes and a pinch of salt and pepper for 4-5 minutes, then add the garlic, ginger and chopped peppers and keep stirring to ensure even cooking. After a few minutes add the mangetout and cook for one minute. For the sauce, mix the ingredients together in a small bowl and add to the pan. Note, if you find the sauce is too thick just gradually add a little more water. In a dry pan, toast the cashew nuts until golden. Lightly crush them and sprinkle over the finished dish along with some finely sliced spring onion (optional). Serve with 1/4 plate of basmati rice.