Chilli Bean Sauce, also known as “Toban Djan”, is a Sichuan-style ingredient paste with a pungent blend of salted chilli peppers, soybean and broad beans pastes. An essential ingredient in the classic Kung Pao Chicken dish and a great addition to any stir-fry.
KUNG PAO CHICKEN
Stir-fry 250g diced chicken for 5 mins, add 1 diced green pepper, 2 sliced celery sticks, 2 Tbsp each of Chilli Bean Sauce and Lee Kum Kee Hoisin Sauce. Stir fry for a further 5 mins or until done. Stir in 25g finely chopped roasted cashew nuts before serving.