This week we’re doing kung pao chicken for our healthy Friday night stir fry. We’re using the trick of reducing a sauce made from apricot jam and various Chinese flavours from ATK’s General Tso’s Chicken to keep the calories in the sauce down, but omitting the hoisin sauce to get a more kung pao-y flavour (although excess balsamic vinegar and szechuan peppers may have put pay to that…) and adding tinned water chestnuts and bamboo shoots for the veg. Apart from that it’s a pretty standard chicken stir fry served with boiled rice.