K-Pow Chilli Chicken
This is the easiest and tastiest mid week dinner! Its ready in 20 minutes and makes a lot, so you can feed lots of hungry people or have it leftover for lunch! It is light but filling as is, but I do also make a pot of rice for the hungry teenagers to bulk it up a bit more for them…enjoy! 😊
- 1kg chicken mince
- 1 TBSP peanut oil
- 2 cloves of garlic
- 2 TBSP grated fresh ginger
- 3 TBSP (more or less to taste) K-Pow Mexican Habenero sauce
- 1/3 Cup oyster sauce
- 230g can water chestnuts (usually found in the international part of all supermarkets)
- 2 cups bean sprouts (1 bag)
- 4 spring onions
- Juice of 1 lime
- ½ cup roasted cashews
- Iceberg lettuce
Drain and rinse the water chestnuts and slice. Thinly slice the spring onions using both the white and green part. Crush garlic. Grate ginger.
Heat oil in a large pan or wok on a high heat and quickly stir fry the garlic and ginger for a minute or so until it smells good.
Add chicken mince to pan and stir fry until browned, breaking up with a wooden spoon as you cook.
Add Oyster sauce and K-Pow Mexican Habanero sauce and cook a further 2 minutes
Add water chestnuts, bean sprouts, spring onions and cashews and stir fry until heated through.
Add lime juice and take chicken mix off heat.
Serve in lettuce cups (with or without rice) garnished with extra cashews and spring onions – YUM!