• 150g basmati rice
  • 1 tablespoon vegetable oil
  • 2 British chicken breasts, cut into bite-sized pieces
  • 1 jar Sharwood's Kung Po cooking sauce
  • 50g cashews or peanuts, to serve
  • 50g spring onions, washed and sliced, to serve


  1. 1 Bring a pan of water to the boil. Add the basmati rice, reduce the heat to a simmer and cook for 10 minutes until tender.
  2. 2 Meanwhile, heat the vegetable oil in a wok or deep-sided frying pan. Add the chicken and stir-fry for 5-10 minutes or until cooked through with no pink remaining.
  3. 3 Add the Sharwood’s Kung Po cooking sauce and heat through for 2 minutes.
  4. 4 Serve the chicken and sauce with the rice and garnish with the nuts and spring onions.
  5. 5 *All information included in this recipe has been provided by Premier Foods.

Nutritional Details

Each serving provides
  • Energy 1825kj 436kcal 22%
  • Fat 11.4g 16%
  • Saturates 3.8g 19%
  • Sugars 31.9g 35%
  • Salt 1.17g 20%

% of the Reference Intakes

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