Kung Pao Chicken
Lee Kum Kee

Kung Pao Chicken

Serves 2
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Kung Pao Chicken, also known in some restaurants as Gong Bao or Kung Po, is a delightful combination of sweet, salty, sour and spicy flavours.

The dish originated in the Sichuan province of south-western China and involves stir frying chicken, celery, green and red pepper, which is then garnished with cashew nuts to add further texture. Our easy to make sauce mix means you'll have this popular Chinese dish cooked up in less than 15 minutes.

Ingredients

250g chicken breast or thigh, diced
1 Tbsp  vegetable oil
cloves of garlic, peeled and sliced
celery stick, cut into 2cm sections
½  green pepper, diced into 3cm sections
½  red pepper, diced into 3cm sections

Sauce Mix

Garnish

25g cashew nuts, roasted

Method

1 Marinate the chicken with the Lee Kum Kee Premium Oyster Sauce and set aside.
2 Heat the oil in the wok. Add the garlic, then bring down the heat.
3 Stir-fry the chicken for 5 minutes and add all the vegetables to cook for a further 3 minutes.
4 Add the sauce mix and heat well before serving.
5 Garnish with roasted cashew nuts.

Tips

1 Use Lee Kum Kee Chilli Garlic Sauce as an alternative if you don’t have Lee Kum Kee Chilli Bean Sauce .
2 Add less Lee Kum Kee Chilli Bean Sauce if you like it less spicy.
PREP TIME: 5 MINS | COOK TIME: 15 MINS
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And don't forget, Asian-inspired meals are made for sharing, so get friends and family together for a feast.