Kung Pao Chicken

It's Saturday, so it's Fakeaway night! This isn't really a Fakeaway, if I'm honest, as it isn't very Slimming World, but I made it myself so it kind of is!

To make Kung Pao Chicken, you will need:

2 chicken fillets, cut into strips
1 red onion, sliced
1 inch chunk of fresh ginger, peeled & finely diced
3 garlic cloves, crushed
1 red pepper, sliced
1 handful of cashew nuts
3 tbsp Hoisin Sauce
Dried chilli flakes
3 tbsp honey
1 tbsp soy sauce
Salt and pepper
200 mls water
Cornflour
Fresh coriander leaves

Get a frying pan pretty hot and throw in the onions, garlic and ginger. Fry them a little to soften and add in the chicken. Keep stirring so it doesn't catch.

Once to chicken is showing a little colour, stir in the hoisin sauce, soy sauce, cashew nuts and honey.
Stir everything together to coat the chicken, and sprinkle with chilli flakes.
 I used a teaspoon and a half but we like a bit of heat, if you are less tolerant of chilli - add less!

Stir in the water and give everything a really good mix. Add the red peppers and leave this cooking for a few minutes to ensure the chicken is cooked through and the peppers are cooked but not soggy.

Mix a cornflour with a little water and add a teaspoon at a time to the sauce. Keep stirring after each spoonful and stop adding the cornflour mixture when it looks a little like syrup.

Season with salt and pepper, and give it a taste.

I served mine with noodles and sprinkled with fresh coriander leaves.