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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.

Chopped ingredients for K-Pow Chilli Chicken

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.

chicken mince for K-Pow Chilli Chicken

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 sauces for K-Pow Chilli Chicken

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!