The finished recipe. Kung Pao Chicken with CashewsIngredients 1 to 6. 160 g Chicken breast (In 2 cm dice, all the same size. Weighed raw. The same piece weighed after cooking has lost water, so the protein per gram is higher and the total would come out about a quarter over.). 15 g Cashews (Fifteen grams is about twelve nuts and 87 kcal. Double it and you have added nearly a hundred more, mostly fat.). 100 g Red pepper. 30 g Spring onion. A teaspoon, or four dried chillies Chilli flakes. 2 cloves, about 6 g GarlicIngredients 7 to 12. 1 tbsp (15 g) Tamari. A tablespoon Rice vinegar. 1 tsp, about 4 g Sugar. 5 g Cornflour. 1 tsp, about 4 g Toasted sesame oil. 5 g Rapeseed oilStep 1. Toss the chicken with half the cornflour and a pinch of salt. Mix the tamari, vinegar, sugar, sesame oil and the rest of the cornflour with two tablespoons of water for the sauce.Step 2. Toast the cashews in a dry wok for two minutes until they colour, and tip them out.Step 3. Heat the rapeseed oil until it smokes and fry the chicken for three minutes until browned. Add the chilli, garlic and pepper for a minute.Step 4. Pour in the sauce and stir until it thickens and coats everything, about thirty seconds. Add the cashews and spring onion and serve.
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