Kung Pow Chicken, also known in some restaurants as Gong Bao or Kung Po, is a complex 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, and then garnised with cashew nuts to add furthur texture. Although the flavours may be complex, our easy to make sauce mix means you'll have this popular Chinese dish cooked up in less than 15 minutes.
Marinate the chicken with the Lee Kum Kee Premium Oyster Sauce and set aside.
Heat the oil in the wok. Add the garlic, then bring down the heat.
Stir-fry the chicken for 5 minutes and add all the vegetables to cook for a further 3 minutes.
Add the sauce mix and heat well before serving.
Garnish with roasted cashew nuts.
Use Lee Kum Kee Chilli Garlic Sauce as an alternative if you don’t have Lee Kum Kee Chilli Bean Sauce .
Add less Lee Kum Kee Chilli Bean Sauce if you like it less spicy.
PREP TIME 5 MINUTES, COOK TIME 15 MINUTES
And don't forget, Chinese meals are made for sharing, so get friends and family together for a feast.
