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.
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.
Add the Sharwood’s Kung Po cooking sauce and heat through for 2 minutes.
Serve the chicken and sauce with the rice and garnish with the nuts and spring onions.
*All information included in this recipe has been provided by Premier Foods.