Fake Away Chicken Kung Po

Method

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 chili flakes and a pinch of salt & 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 rice

– Unislim